1 1/2 cups ginger snap crumbs, (approximately 36-1 ½ inch cookies)
5 Tbsp. Butter, melted
1/2 cup brown sugar
5 eggs, separated, room temperature
1 1/4 cups sugar
3 Tbsp. Flour
2 Tbsp. Butter
1 Tbsp. Grated orange peel
2 Tsp. Grated lemon peel
1/4 cup Stonewall Kitchen Tangerine Marmalade
1/2 Tsp. Salt
3-8oz. Packages cream cheese, room temperature
3/4 cup whipping cream
Preheat oven to 350 degrees F.
To make ginger snap crumbs; place ginger snap cookies in a food processor and process until fine crumbs are formed.
Combine ginger snap crumbs, melted butter, and brown sugar. Mix thoroughly. Press crumb mixture in the bottom of a 9” spring form pan. Bake crust in a 350 degree F oven for 8 minutes.
Place egg yolks in a mixer (or use a hand mixer) and beat on medium speed five minutes.
In a small bowl, combine the sugar and flour before adding to the egg yolk mixture.
In a small saucepan heat the butter, marmalade, lemon and orange zest.
Add the cream cheese, salt and marmalade mixture to the egg yolks. Mix until uniformly blended.
In a separate bowl, whip egg whites until stiff peaks form. Fold into cheese mixture.
Whip cream until stiff peaks form and fold into cheese mixture.
Pour cheesecake mixture over prepared crust. Place pan in center of the 350 degree F oven. Bake for 30 minutes. Reduce heat to 225 degrees F and bake an additional 30 minutes or until center of cheesecake barely jiggles when the pan is tapped. Cool completely. Cheesecake can be prepared a day ahead and kept covered and chilled in the refrigerator.
Once cheesecake is completely cooled, decoratively top cheesecake with your favorite berries. Melt 2 Tbsp. Of Stonewall Kitchen Three Citrus Marmalade and brush over berries as a glaze.