Prep 45 mins
Cook 1 hr
Is there anyone who doesn't like cheesecake? This luscious version is light and lemony, and is a great do-ahead dessert. It will keep in the refrigerator for 4 days. The cake can be garnished with fresh berries, if desired.
- 1 1⁄2 cups finely ground gingersnaps (about 30 small cookies)
- 1⁄3 cup sugar
- 6 tablespoons unsalted butter, melted
- 1 lb cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 2 1⁄2 cups sour cream
- 2 tablespoons finely grated lemon peel
- 1⁄4 cup fresh lemon juice
- 1 cup sour cream
- 1⁄4 cup lemon curd
- In food processor, combine all crust ingredients; process until blended. Wrap bottom and sides of 9-inch springform pan with heavy duty foil. Press crumb mixture evenly into bottom of pan and up the sides for 2 inches. Refrigerate at least 30 minutes.
- Position a rack in the lower third of the oven and preheat to 325°F
- In the bowl of an electric mixer, beat the cream cheese and sugar at medium speed 1 to 2 minutes, or until smooth. Add the eggs, one at a time, beating just until combined. Beat in sour cream, lemon peel, and lemon juice at low speed just until combined. Pour the batter into the chilled crust.
- Place the cheesecake in a large shallow roasting pan. Fill with enough hot tap water to come halfway up sides of springform pan.
- Bake for 60 to 70 minutes or until edges are puffed and top is dry to the touch. The center of the cheesecake should move slightly when the pan is tapped, but should be somewhat set rather than in a liquid state. Cool on a wire rack, then refrigerate overnight before serving.
- To decorate, mix sour cream and lemon curd in a small bowl. Spread evenly over the top of the chilled cheesecake. Keep refrigerated until serving time.