Lemon Cheesecake With Gingersnap Crust

Recipe by mersaydees
READY IN: 6hrs




  • 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.
  • 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.