The best delicious Lemon Cheesecake With Gingersnap Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Cheesecake With Gingersnap Crust recipe today!
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FILENAME: RECIPES
-Begin Recipe Export-27
———————TITLE: LEMON CHEESECAKE WITH———————
———————KEYWORDS: DESSERTS, CHEESECA———————
———————SOURCE: IMPORTED FROM ASCII———————
SOURCE Jill King 1 ea 1-inch piece fresh ginger,
Crust -peeled
20 ea Vanilla wafer cookies 3/4 c Plus 2 tbsp sugar
10 ea Gingersnap cookies Generous pinch of salt
3 T Sugar 3 lg Egg yolks
1 T Grated lemon peel 3/4 c Milk (do not use low fat or
1/4 c (1/2 stick) unsalted -nonfat)
-butter, melted 12 ea Ounces cream cheese, room
Filling -temperature
1 T Plus 3/4 tsp unflavored 1/3 c Fresh lemon juice
-gelatin 1 1/2 c Chilled whipping cream
1/4 c Cold water Lemon Curd (see recipe)
Peel from 2 lemons, removed Fresh mint leaves
-with vegetable peeler
9/12/90 ea
For Crust: Position rack in center of oven and preheat to 350 degrees
F. Lightly oil 9-inch-diameter springform pan. Finely grind vanilla
wafers and gingersnaps with sugar and lemon peel in processor. Add
butter and blend well. Sprinkle crumbs over bottom of prepared pan;
press to form bottom crust. Bake until golden brown, 12 minutes.
Cool. Filling: Sprinkle gelatin over cold water in small bowl. Let
stand 10 minutes to soften. Mince lemon peel and ginger with sugar
and salt in processor until lemon peel and ginger are as fine as
sugar. Add yolks and blend until light and fluffy. Scald milk in
heavy medium saucepan.with processor running, add milk through feed
tube and blend well. Return mixture to saucepan. Stir over medium-low
heat until mixture Thickens and leaves path on back for spoon when
finger is drawn across, about 12 minutes; 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 yet set, stirring often, about 20 minutes. Blend cream cheese
and lemon juice in processor until smooth. Add custard and blend
until smooth. Pour into large bowl. Whip cream in medium bowl to soft
peaks. Gently fold into filling. Spoon half of filling over crust.
Spoon half of curd by tablespoonfuls. Swirl mixtures together using
the tip of a knife. Pour remaining filling over. Spoon remaining curd
over by tablespoonfuls. Swirl mixtures together using tip of knife.
Refrigerate at least 4 hours or overnight. Run knife around sides of
cake. Release pan sides. Garnish with mint. LEMON CURD 1/4 tsp
unflavored gelatin 1 tsp water 1 tbsp grated lemon peel 1/2 c sugar
1/4 c fresh lemon juice 3 large egg yolks 6 tbsp (3/4 stick) unsalted
butter Sprinkle gelatin over water in small cup. Let stand 10 minutes
to soften. Mince lemon peel with sugar in processor until lemon peel
is as fine as sugar. Transfer to heavy small saucepan. Mix in lemon
juice and yolks, then butter. Stir over medium heat until very thick,
about 5 minutes; do not boil. Pour into bowl. Add gelatin and stir to
dissolve. Cool completely, stirring frequently, about 1 hour.
Yields
9 servings
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