GINGER GRAHAM CRACKER CRUST
pkg honey graham crackers (about 2 1/4 C of crumbs)
5 T sugar
2 T ground ginger
10 T unsalted butter, melted
Preheat oven to 350 F. In the bowl of a food processor grind the graham crackers to form find crumbs. Add the sugar, ginger and butter and pulse to combine. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 10-12 min. Cool slightly before filling.
FROMAGE BLANC VANILLA CHEESECAKE
3 8-oz. packages of Fromage Blanc
1 1/4 C sugar
2 t vanilla extract
1 C sour cream
1 ginger graham cracker crust (prebaked)
Preheat oven to 325 F. In a large mixing bowl, beat the Fromage Blanc until smooth, about 1 min. Beat in the eggs one at a time. Add 1 C of sugar and 1 t of vanilla and mix until well combined. Pour the batter into the crust and bake until set, 45-50 min. In a small bowl, whisk together the sour cream and the remaining sugar and vanilla. Pour the mixture over the cheesecake, spreading it to the edge. Bake 5 min. Cool and refrigerate overnight before serving. Top with fresh fruit or a berry puree. Bon Appétit!