2 (8-oz.) packages reduced-fat cream cheese, at room temperature
1 cup sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
2 eggs
1/4 cup coarsely chopped California walnuts
Preparation
To prepare custard, finely grate the ginger into a small sieve. Use a rubber scraper or wooden spoon to press the ginger through the sieve until you’ve extracted most of the juice; discard solids.
Place the ginger juice in a medium saucepan and add sugar, lemon juice and egg yolk; whisk until smooth. Set pan over medium heat and cook until it starts to simmer, whisking constantly. Reduce heat and simmer until mixture has thickened, whisking constantly. Remove from heat and stir in butter. Let cool slightly, then press plastic wrap directly onto the surface and refrigerate for at least 30 minutes.
To prepare crusts, preheat oven to 325°F and butter or line 12 muffin cups with paper liners. Place crushed cookies, walnuts, butter and sugar in a small food processor and pulse until finely chopped. Place equal amounts in the bottom of each cup and press down firmly. Bake for 10 minutes.
To prepare filling, beat cream cheese in the bowl of an electric mixer until smooth. Add sugar, lemon juice and vanilla and beat for 1 minute more. Add eggs one at a time, beating just until incorporated. Stir in walnuts.
Spoon equal amounts of filling over crusts and bake for 25 to 30 minutes or until centers are set when the pan is gently jiggled. Let cool, then refrigerate for 1 to 2 hours to chill well.
Remove cheesecakes from pan with a wet paring knife. Spread a small amount of custard over the top of each. Garnish with fresh fruit and additional walnuts, if desired.
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