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Ingredients: 1 3/4 cups (425 mL) whipping cream2 tbsp (30 mL) finely grated ginger1 tbsp (15 mL) finely grated lemon zest1/4 cup (60 mL) all-purpose flour1 tsp (5 mL) dried gingerSoftened butter for greasing pan3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature1 1/2 cups (375 mL) sugar5 large eggs, at room temperature2 large egg yolks, at room temperature1 tsp (5 mL) pure vanilla extract1/2 tsp (2 mL) fine sea salt

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1 3/4 cups (425 mL) whipping cream2 tbsp (30 mL) finely grated ginger1 tbsp (15 mL) finely grated lemon zest1/4 cup (60 mL) all-purpose flour1 tsp (5 mL) dried gingerSoftened butter for greasing pan3 1/2 blocks (each 250 g) Philadelphia-style cream cheese, at room temperature1 1/2 cups (375 mL) sugar5 large eggs, at room temperature2 large egg yolks, at room temperature1 tsp (5 mL) pure vanilla extract1/2 tsp (2 mL) fine sea salt

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