Lemon-Ginger Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: CRUST - 2 cups finely ground gingersnap cookies ( about 9
oz.), 2 tbsp sugar, 1/2 tsp ground ginger, 1/4 cup (1/2 stick)
unsalted butter, melted
FILLING - 4 8oz pkgs cream cheese at room temperature, 1
1/4 cups sugar, 4 large eggs at room temperature, 1 cup sour
cream, 1/2 cup whipping cream, 1/2 cup finely chopped
crystallized ginger, 2 tbsp finely grated peeled fresh ginger, 2
tbsp fresh lemon juice, 4 tsp grated lemon peel, lemon slices
for garnish
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Directions: |
Directions:Preheat oven to 325º.
CRUST - generously butter 10 in. diameter springform pan
with 2 3/4 in. high sides. Double wrap outside of pan with
heavy-duty foil. Blend ground cookies, sugar, and ginger in
processor. Add melted butter and process until moist crumbs
form. Press mixture onto bottom and 1/2 in. up sides of
prepared pan. Bake until crust sets, about 10 minutes. Cool.
Maintain oven temperature.
FILLING - Using electric mixer, beat cream cheese in large
bowl until fluffy. Beat in sugar, scraping down sides of bowl
occasionally. Add eggs 1 at a time, beating well after each
addition. Beat in sour cream and whipping cream, then
crystallized ginger, fresh ginger, lemon juice, and lemon peel.
Pour filling into crust. Place springform pan in large roasting
pan. Pour enough boiling water into roasting pan to come 1
inch up sides of springform pan. Bake cheescake until filling
is set and golden brown on top (cake will rise slightly above
edge of pan), about 1 hour 25 minutes. Turn off oven and
prop open oven door with wooden spoon. Let cake stand in
oven 1 hour (cake will fall).
Remove springform pan from water bath. Remove foil and
cool cheesecake completely on rack. Cover and refrigerate
overnight. Release pan sides from cheesecake. Transfer
cheesecake to platter. Arrange lemon slices decoratively
around cake and serve.
Can be prepared ahead of time refrigerated 4 days or frozen
up to 2 months. Defrost frozen cake overnight in
refrigerator. |
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