Preparation

Make the crust

• Position a rack in the center of the oven and heat the oven to 325°F.
• Generously coat the bottom and sides of a 9-inch springform pan with cooking spray. Line the bottom with parchment and spray again.
• 将面包屑，糖和盐混合在一个中等大小的碗中。加入黄油，首先用勺子，然后用手指彻底混合，直到面包屑均匀湿润。将混合物均匀地压在底部的底部，然后在锅的侧面弯曲。它不会一直沿着两侧，也不需要偶数。烘烤直至浅金黄色，8至9分钟；如果外壳吹了起来，请轻轻地将其压倒。

烘烤芝士蛋糕

• In a medium bowl, combine the sugars, cornstarch, ginger, cinnamon, and salt with a fork.
• 在带有手动搅拌机的大型搅拌碗中，或在装有桨叶附件的立式搅拌机中，以中等速度搅拌奶油奶酪，直到柔软而蓬松。加入糖混合物并混合混合。在低速下，一次加入一个鸡蛋，每次添加后都充分混合。加入酸奶油并混合以掺入。加入地瓜并充分混合以结合。
• Put the crust on a rimmed baking sheet. Pour the batter into the prepared crust, leaving a 1/4-inch space at the top of the pan; you may have some batter remaining. Bake until the cheesecake looks dry on the surface and is mostly set with just a little jiggle in the center, 50 to 60 minutes. The top may rise a bit but will settle as it cools.
• Turn off the oven and let the cheesecake rest in the oven with the door ajar by about 6 inches for 1 hour. Transfer to a wire rack to cool completely, about 2 hours more.
• 冷藏至少8小时，最多2天。（一旦冷后，您就可以松散地盖住它。）
• To serve, let stand at room temperature for an hour or so to take off the chill. Remove the side of the springform pan. Run a long, thin metal spatula under the cheesecake between the bottom crust and the parchment. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after each slice.

Make Ahead Tips

芝士蛋糕可以烘烤，冷却和冷藏，用塑料很好地包裹，然后冷冻；让它在冰箱中解冻一天，然后将其从锅中取出并上菜。