 
NOTICE: Cook time may vary depending on quantities requested.
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| |
Cake |
| 2 cups |
vanilla wafer crumbs |
500 mL |
| 3 tbsp |
granulated sugar |
45 mL |
| 1/3 cup |
Lactantia Unsalted Butter |
75 mL |
| 8-oz |
Lactantia Original Cream Cheese |
250 g |
| 2/3 cup |
granulated sugar |
150 mL |
| 3 |
eggs, at room temperature |
3 |
| 1 tsp |
vanilla |
5 mL |
| 1 tsp |
salt |
5 mL |
| 2 tbsp |
freshly squeezed lemon juice |
30 mL |
| 3 tbsp |
finely chopped crystallized ginger (optional) |
45 mL |
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Lattice |
| 2 oz |
white chocolate |
56 g |
| 2 oz |
dark chocolate |
56 g |
PREPARATION
- Place vanilla wafer crumbs and 3 tablespoons (45 mL) sugar in a large bowl.
- Stir together until evenly blended. Using a fork, stir in melted Lactantia Unsalted Butter. Press mixture onto bottom of a 9-inch (23-cm) springform pan. Refrigerate while preparing filling.
- Preheat oven to 350°F (180°C). To prepare filling, cut Lactantia Original Cream Cheese into small cubes. Place in a large bowl. Using an electric mixer, beat until cheese is smooth. Gradually beat in 2/3 cup (150 mL) sugar.
- Add eggs, one at a time, mixing well between each addition. Beat in vanilla, salt and lemon juice. Fold in chopped ginger, if using.
- Pour batter into pan and smooth top. Bake in middle of preheated oven until cheesecake is almost set when jiggled, about 45 minutes.
- Remove from oven and immediately run a knife around edge of pan to help prevent cracking. Cool in pan on a rack.
- When cheesecake has completely cooled, place dark and white chocolate in two separate small bowls. Heat chocolate in a double boiler or in microwave, stirring often, until completely melted.
- Using the tines of a fork, drizzle chocolate in a decorative pattern, such as a lattice over cheesecake. Or, cut cheesecake into individual wedges and place on serving plates.
- Drizzle chocolate over each plate and garnish with fresh berries.
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