Lemon Ginger Cheesecake

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Crust:

1 1/2 cups plain ginger cookies, crumbs

6 tablespoons butter, melted

Preheat over to 350 F. 

To make the crust, combine ginger cookies and melted butter. Press into the bottom of a 9-inch Springform pan with your hands. Bake for 8 minutes, then allow to cool.

Raise the oven temperature to 450 degrees F.

Filling:

1 1/2 lbs. cream cheese, room temperature

1 cup of sugar

4 eggs, room temperature

1/4 cup plain full cream yogurt

2 tablespoons grated lemon zest (rind)

2 tablespoons fresh lemon juice
1 teaspoon ginger

Beat cream cheese and sugar until light and fluffy. Add eggs one at a time. With the mixer on low speed, add yogurt, ginger, lemon juice, and lemon zest. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes or until set.  Take the cake out of the oven and let it sit at room temperature for another 2 hours, or until completely cooled.

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