Cheesecake with lemon-ginger cream

Ingredients:

For the cake:

• 8 pcs. (200 g) crumbled whole wheat flour cookies
• 1.5 cups lightly crushed butter cookies
• 5 tablespoons melted unsalted butter

For the filling:

• 680 g of cottage cheese at room temperature
• 1 cup of sugar
• 3 eggs
• 2 tablespoons freshly squeezed Meyer lemon juice (juice from about 1 lemon)
• 1.5 tsp vanilla extract

For the cream:

• 1 piece (10 cm) peeled ginger
• 3 eggs
• 1/2 cup sugar
• 1 tbsp. heavy cream
• 1/2 cup freshly squeezed Meyer lemon juice (juice from about 4 lemons)
• 2 tablespoons cold unsalted butter, cut into small pieces
• Strawberry slices for decoration

Preparation:

1. Prepare the cake base: Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Finely chop the whole wheat biscuits and butter biscuits in a food processor; add the melted butter and blend. Take a 22-cm springform pan and line the bottom with the crumb mixture, making sure to cover it completely. Also, create a 2.5-cm (1-inch) edge.
   
   Bake for 10 minutes until golden brown, remove from the oven, and let cool. Preheat oven to 300°F (150°C).
2. Prepare the filling: Place the cream cheese and sugar in a large bowl and beat with a mixer on high speed for 3 minutes, until soft and slightly fluffy. Beat in the eggs one at a time, then add the lemon juice and vanilla extract. Pour the batter onto the prepared crust.
   
   Bake in the oven for 1 hour to 1 hour and 10 minutes. The edges should be well-baked, but the center should still be a little runny. Turn off the oven, open the door, and let the cheesecake sit for another 20 minutes. Remove the cake from the oven and run a knife around the edge to loosen it from the pan. Cool completely and refrigerate for at least 4 hours, or preferably overnight.
3. Prepare the lemon curd: Grate the ginger using a fine grater; place a fine sieve over a bowl and press the ginger through it with a rubber spatula. This will produce ginger juice.
4. In a small, non-oxidizing saucepan, whisk together the eggs, sugar, and cream. Add the lemon juice and ginger and cook for 6 minutes over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from the heat, add the butter, and stir until it dissolves. Strain and press the resulting cream through a fine-mesh sieve using a rubber spatula; let cool. Then refrigerate.
5. Spread the cream over the cheesecake and refrigerate for about 30 minutes. Remove the springform pan ring and cut the cheesecake into slices. Top with strawberries.
   
   Note: Meyer lemons (also known as Chinese lemons) are sweeter than regular lemons. If you can't find them, mix equal parts lemon and orange juice.