Lemon Cheesecake With Gingersnap Crust
- Reviews 3
Ready In: 6 hrs
Serves: 12
Ingredients
Lemon Curd
- 1⁄4 teaspoon unflavored gelatin
- 1 teaspoon water
- 1 tablespoon lemon peel, grated
- 1⁄2 cup sugar
- 1⁄4 cup fresh lemon juice
- 3 large egg yolks
- 6 tablespoons unsalted butter (3/4 stick)
Crust
- 20 vanilla wafer cookies
- 10 gingersnap cookies
- 3 tablespoons sugar
- 1 tablespoon lemon peel, grated
- 1⁄4 cup unsalted butter, melted (1/2 stick)
Filling
- 1 tablespoon unflavored gelatin
- 3⁄4 teaspoon unflavored gelatin, additional
- 1⁄4 cup cold water
- 2 lemons, the peel only (removed with a vegetable peeler)
- fresh ginger, peeled (1 1-inch piece)
- 3⁄4 cup sugar
- 2 tablespoons sugar (additional)
- salt, generous pinch
- 3 large egg yolks
- 3⁄4 cup milk (do not use lowfat or nonfat)
- 12 ounces cream cheese, room temperature
- 1⁄3 cup fresh lemon juice
- 1 1⁄2 cups whipping cream, chilled
- of fresh mint, sprigs (garnish)
Directions
- LEMON CURD (makes about 1 cup).
- In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
- In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
- Add in lemon juice and yolks, then butter; mix.
- Stir over medium heat until very thick, about 5 minutes; do not boil.
- Transfer to bowl. Add gelatin and stir to dissolve.
- Cool completely, stirring frequently, about 1 hour.
- CRUST.
- Position rack in center of oven and preheat to 350 degrees farenheit.
- Lightly oil 9-inch-diameter springform pan.
- Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
- Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
- Bake until golden brown, about 12 minutes. Cool.
- FILLING.
- In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
- In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
- Add yolks and blend until light and fluffy.
- In heavy medium saucepan, scald milk.
- With processor running, add milk through feed tube and blend well.
- Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
- Add gelatin mixture to custard and stir until dissolved.
- Strain into bowl, pressing on solids with back of spoon.
- Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
- Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
- In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
- Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
- Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
- Refrigerate cheesecake at least 4 hours or overnight.
- After running a knife around sides of cake, release pan sides.
- Garnish with mint.
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