Lemon Cheesecake with Gingersnap Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST
20 vanilla wafer cookies
10 gingersnap cookies
3 Tbl. sugar
1 Tbl. grated lemon peel
1/4 cup (1/2 stick) unsalted butter, melted
Filling
1 Tbl. plus 3/4 tsp. unflavored gelatin
1/4 cup cold water
Peel from 2 lemons,removed with vegetable peeler
1 1" piece fresh ginger ,peeled
3/4 cup plus 2 Tbl. sugar
Generous pinch of salt
3 large egg yolks
3/4 cup milk (do not use lowfat or non fat)
12 ozs. cream cheese, room temp.
1/3 cup fresh lemon juice
1 1/2 cups chilled whipping cream
fresh mint sprigs(optional for garnish)
Lemon Curd
1/4 tsp. unflavored gelatin
1 tsp. water
1 Tbl. grated lemon peel
1/2 cup sugar
1/4 cup fresh lemon juice
3 large egg yolks
6 Tbl. (3/4 stick) unsalted butter
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Directions: |
Directions:For crust;
Position rack in center of oven and preheat to 350ºF. Lightly oil 9" 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 min. Cool.
For 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 food 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 a path on back of spoon when finger is drawn across,about 12 min;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 often, about 20 minutes.
Blend cream cheese and lemon juice in food 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. Pour half of filling over crust. Spoon half of curd by tablespoonfuls over filling. Swirl mixtures together using tip of knife. Refrigerate cheesecake at least 4 hours or overnight. Run knife around sides of cake. Release pan sides. Can garnish with mint (optional).
Lemon Curd
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 min.;do not boil. Pour into bowl. Add gelatin and stir to dissolve. Cool completely, stirring frequently, about 1 hour. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour plus chilling times |
Personal
Notes: |
Personal
Notes: This is a no bake cheesecake (except for crust) but although it sounds labor intensive it also sounds delicious! I am going to venture it in the spring. It comes from Bon Appetiti, May,1989.
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