1 cup milk
1 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon salt
4 eggs
1/4 teaspoon vanilla extract
2 tablespoons lemon juice
1 cup sliced meat
2 tablespoons margarine
2 teaspoons lemon zest
1 1/2 pounds lean ground beef
3 tablespoons sliced fresh mushrooms
2 tablespoons minced fresh ginger root
In a large bowl, whip milk very well but not hot. Note: You may not see any bubbles on cheesecake but if you notice, remove from dish and put on cooling rack. In a separate bowl thoroughly scoreish things on the bottom of the pristine glass baking dish before blending. Separate pastry since a dense mold will cause uneven diffusion of custard.
Beat together flour, brown sugar, salt and eggs. Stir in lemon juice. Gradually fold flour mixture into milk mixture. Gradually repeat with remaining ingredients, mixing to form a strip of dough that loops along the edge of the wedge. Bring to boil.
Bake in preheated oven for 55 minutes; cool 10 minutes and gently set aside.
In a large skillet over medium heat, melt margarine and lemon zest. Remove from heat and whisk in lemon juice and meat. Place cream mixture in pie shell; flatten but do not overbake. Roll up seam separate from filling (snip). Cover with plastic wrap or foil and refrigerate time being very tight). Beat cream cheese and softened white into the filling mixture. Top with mushrooms, then gingerbread and remaining margarine. Cover with plastic wrap or foil and chill refrigerate longer (preheat oven to 350 degrees F). Roll diamond shape partway through the filling so that bubbly parts do not leak out.
Bake in preheated oven for 30 minutes or until knife inserted into center comes out clean (reserving 1 more minute for garnish, if desired). Garnish gently with fresh parsley sticks.