Ingredients for Lemon Cheesecake With Gingersnap Crust
- Unflavored Gelatin
- 1/2 cup cold water
- Zest of 3 lemons
- 1 1/2 cups granulated sugar
- Fresh Lemon Juice
- Egg Yolks
- Unsalted Butter
- Vanilla Wafer Cookies
- Gingersnap Cookies
- Cold Water
- Lemons
- Fresh Ginger
- Salt
- 2 cups heavy cream
- 16 ounces (2 packages) cream cheese, softened
- Whipping Cream
- Of Fresh Mint
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How to Make Lemon Cheesecake With Gingersnap Crust
- **Lemon Curd:**
- In a small cup, sprinkle 1 tablespoon of gelatin over 1/4 cup cold water. Let soften for 10 minutes.
- In a food processor, finely mince the zest of 2 lemons with 1/2 cup granulated sugar until the zest is as fine as the sugar.
- Transfer the zest mixture to a heavy small saucepan. Add 1/2 cup fresh lemon juice, 4 large egg yolks, and 2 tablespoons (1/4 stick) unsalted butter.
- Whisk together until combined. Cook over medium heat, stirring constantly, until very thick (about 5 minutes). Do not boil.
- Remove from heat and transfer to a bowl. Stir in the softened gelatin until completely dissolved.
- Cool completely, stirring frequently, about 1 hour.
- **Gingersnap Crust:**
- Position rack in center of oven and preheat to 350°F (175°C).
- Lightly oil a 9-inch springform pan.
- In a food processor, combine 1 cup vanilla wafers, 1 cup gingersnap cookies, 2 tablespoons granulated sugar, and 1 tablespoon lemon zest. Pulse until finely ground.
- Add 1/2 cup (1 stick) melted unsalted butter and pulse until well combined.
- Press the crumb mixture into the bottom of the prepared pan to form the crust.
- Bake for 12 minutes, or until golden brown. Let cool completely.
- **Cheesecake Filling:**
- In a small bowl, sprinkle 1 tablespoon of gelatin over 1/4 cup cold water. Let stand for 10 minutes to soften.
- In a food processor, combine the zest of 1 lemon, 1 tablespoon grated fresh ginger, 1/2 cup granulated sugar, and a pinch of salt. Pulse until finely ground.
- Add 4 large egg yolks and blend until light and fluffy.
- In a heavy medium saucepan, scald 2 cups heavy cream.
- With the food processor running, slowly pour the hot cream through the feed tube and blend until well combined.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until thickened (about 12 minutes). The mixture should coat the back of a spoon. Do not boil.
- Remove from heat and stir in the softened gelatin until dissolved.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon.
- Refrigerate for 20 minutes, stirring frequently, until thickened but not set.
- In the food processor, combine 16 ounces (2 packages) cream cheese and 2 tablespoons lemon juice. Blend until smooth.
- Add the cooled custard mixture and blend until smooth.
- Transfer the filling to a large bowl.
- In a medium bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the filling.
- Pour half of the filling over the cooled crust.
- Spoon half of the lemon curd over the filling. Swirl gently with a knife.
- Pour the remaining filling over the curd. Spoon the remaining curd over the top. Swirl gently.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Run a thin knife around the edges of the cake before releasing the sides of the springform pan.
- Garnish with fresh mint sprigs before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
110g
Fat
104g
Carbs
14g
