Preparation

• 将一个架子放在烤箱的中心，另一个直接在其下方。将烤箱加热到350°F。

Make the crust:

• Mix the crushed gingersnaps and sugar in a small bowl. Using a fork or your hands, gradually work in the melted butter, mixing until all the crumbs are moistened. Use your fingers and the bottom of a straight-sided, flat-bottomed metal measuring cup or drinking glass to press the mixture firmly into a 10×3-inch springform pan to create a uniform 1/8- to 1/4-inch-thick crust that covers the bottom and goes 1 to 1-1/2 inches up the sides. Bake the crust on the middle oven rack until it’s fragrant and warm to the touch, 5 to 7 minutes. Let the pan cool on a rack while you prepare the filling.

进行填充：

• Put the softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until very smooth and entirely free of lumps. Gradually add the sugar. Scrape down the sides of the bowl and continue mixing until the sugar has dissolved, 1 to 2 minutes. (Smear a small amount of the mixture between your fingertips; there should be no grittiness if the sugar has dissolved.)
• 在一个小碗中，将面粉，姜，肉桂，丁香和盐混合。将混合物均匀地撒在奶油奶酪上，并以低速混合直至混合。
• 一次加入一个鸡蛋和蛋黄，以中等速度跳动直至合并。每隔添加后，刮下碗的侧面。（在每个鸡蛋中混合，或者您将过多的空气混合，使芝士蛋糕干燥和多孔与浓密和奶油相反。

组装并烘烤芝士蛋糕：

• 用剩余的1茶匙刷锅上方的锅内边缘。融化的黄油，不打扰地壳。将面糊倒入锅中 - 应该将锅填充到地壳上方稍高。将锅放在中烤箱架上，然后将衬有箔纸的烤盘放在其下方，以捕获任何黄油滴。烘烤，直到蛋糕的顶部变成金黄色，当锅的侧面轻轻敲击1小时10到20分钟时，中心几乎没有摇晃。如果蛋糕在表面上有一些裂缝，那很好。关掉烤箱，打开门，让芝士蛋糕在烤箱中冷却15分钟。
• 将蛋糕放在架子上，直到完全冷却，至少4小时。用塑料松散地盖住蛋糕，在塑料中切一些气孔，然后在锅中冷藏过夜。准备食用后，慢慢释放锅侧。如果任何蛋糕边缘都陷入困境，请在继续释放锅之前用锋利的削皮刀轻轻松开它。
• 最干净的份,用锋利的主厨knife and wipe it clean with a warm, damp cloth between slices.

提前提示

存放：用塑料松散地盖住蛋糕，冷藏。最好在一两天内食用，因为外壳会变软。

撒上一堆蜜饯 - 鸡蛋会很棒。