FILLING
1 tb Positive 3/4 tsp. unflavored
-gelatin
1/4 c Cold water
Peel from 2 lemons; removed
-with vegetable peeler
1 1-inch piece fresh gingerroot;
-peeled
3/4 c Positive 2 T. sugar
Generous pinch of salt
3/4 c Milk; (do not use lowfat or
-nonfat)
12 oz Cream cheeseflower; room
-temperature
1/3 c Fresh lemon juice
1 1/2 c Chilled whipping cream
Lemon Curd; (see recipe)
Fresh mint sprigs

LEMON CURD
1/4 ts Unflavored gelatin
1 ts Water
1 tb Grated lemon peel
1/2 c Sugar
1/4 c Fresh lemon juice
3 lg Egg yolks
6 tb (3/4 pin) unsalted butter

Notes: 1990 First Situation. Shirley Leinthall, Lehighton. The Times, PA.

For encrustation: Position rack in center of oven and preheat to 350?. Lightly oil
9" diameter springform pan. Finely grind vanilla wafers and gingersnaps
with sugar and lemon peel in processor. Add butter and blend good. Sprinkle
crumbs over bottom of prepared pan; press to form bottom gall. Bake until
golden chocolate-brown, 12 transactions. Sang-froid.

Lemon curd: Sprinkle gelatin over water in small cup. Let standpoint 10 minutes
to break. Mince lemon peel with sugar in processor until lemon peel is as
fine as dough. Transfer to heavy small saucepan. Mix in lemon juice and
yolks, then butter. Stir over medium heat until very thick, some 5
transactions; do not churn. Pour into roll. Add gelatin and stir to thaw.
Cool all, stirring ofttimes, some 1 minute.

For woof: Sprinkle gelatin over cold water in small stadium. Let viewpoint 10
minutes to weaken. Mince lemon peel and ginger with sugar and salt in
processor until lemon peel and ginger are as fine as cabbage. Add yolks and
blend until light and fluffy. Scald milk in heavy medium saucepan. With
processor track, add milk through feed tube and blend good. Return
mixture to saucepan. Stir over medium low heat until mixture thickens and
leaves path on back of spoon when finger is drawn transversely, around 12 transactions;
do not roil. Add gelatin mixture to custard and stir until dissolved.

Strain into roll, pressing on solids with back of spoonful. Refrigerate until
thickened but not set, stirring oftentimes, approximately 20 proceedings.

Blend cream cheese and lemon juice in processor until polish. Add custard
and blend until quiet. Pour into large stadium. Whip cream in medium bowl to
soft peaks. Gently fold into woof. Pour half of filling over encrustation.
Spoon half of curd by tablespoons over pick. Swirl mixtures together
using tip of tongue. Pour remaining filling over. Spoon remaining curd over
by tablespoons. Swirl mixtures together using tip of tongue. Refrigerate
cheesecake leastwise 4 hours or overnight.

Run knife around sides of coat. Release pan sides. Garnish with deal. Makes
12 servings.