Our Very Perfect Birthday Cheesecake, with Rote Grütze

The crust

• 1 1/4 cup crushed gluten free gingersnaps
• 3 tablespoons unsalted butter
• 3 tablespoons light muscovado sugar
• 1/2 teaspoon Saigon cinnamon
• 1/2 teaspoon ground ginger

The batter

• 12 ounces cream cheese
• 12 ounces fresh ricotta cheese
• 8 ounces marscapone
• 8 ounces sour cream
• 1 1/2 cup fine organic cane sugar
• 8 ounces heavy cream
• 1 1/2 tablespoon arrowroot
• 5 jumbo eggs
• juice of 1/2 Meyer lemon
• 1 teaspoon Meyer lemon zest
• 2 teaspoons Tahitian vanilla
• garnish with fruit preserves, creme fraiche, sour cream or herbal sprig

1. Melt the butter in a small pan. As it begins to brown, stir in the muscovado sugar until it dissolves. Pour this mix over the crushed gingersnaps. Mix up thoroughly. Then press into a 9" nonstick springform pan. Pop this in the freezer. Preheat the oven to 350 degrees.
2. In the mixing bowl place all the cheeses and sugar. Beat until velvety smooth. Add the heavy cream and continue to beat until incorporated. Add the arrowroot. Scrape down the sides of the bowl. Slow the mixer down to its lowest setting. Add the eggs one at a time. Finally, pour in the lemon juice and vanilla. Toss in the zest. Mix until everything is as smooth as liquid silk.
3. Pour the batter into the pan with the chilled crust. Place this pan into a larger pan, which you next fill with warm water just so the bath comes about midway up the springform pan. Bake for 20 minutes at 350. Then turn down the temperature to 300 and bake for an hour. Turn off the oven at that point to leave the cheesecake undisturbed for 2 hours. Do not even open the oven door. Then remove and refrigerate. It will be ready to serve after it has chilled, hopefully with no cracks! Serve with a warm or chilled fruit preserve such as Rote Grütze (http://www.food52.com/recipes/6068_rote_grtze_or_red_grits_with_white_wine), lingonberries, creme fraiche or sour cream, and an herbal garnish such as rosemary, lavender, or mint.