In a large bowl, mix sugar, flour, nutmeg, salt and cream cheese. Add vanilla and mix 1 minute. Separate egg yolks from whites. Place egg whites into small glass or metal bowl. Add egg yolks to cream cheese mixture, one at a time, mixing well after each yolk.

Add cream and milk and mix for 1 minute. Whip egg whites until stiff peaks form; fold egg whites into cream cheese mixture. Gently fold in grated chocolate and chopped ginger. Pour mixture into springform pan.

Bake at 325 degrees for 50 minutes. Let cool in oven with door shut for 15 minutes. Remove and let cool for 1 hour. Place in refrigerator for a minimum of 6 hours – it’s best if left overnight to cool and blend flavors.

Author: Deanna Pucciarelli, Chef and Associate Researcher,
Nutrition Department, UC Davis