Lemon Cheesecake with Gingersnap Crust

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Lemon Cheesecake with Gingersnap Crust
Serving Size:12|Prep Time:40minutes|Cook Time:1 1/2hours
Lemon Cheesecake with Gingersnap Crust

Ingredients

  • 2 cups gingersnaps
  • 6 tablespoons unsalted butter melted
  • 28 ounces cream cheese room temperature
  • 1 1/2 cups sugar
  • 1/8 teaspoon salt
  • 5 large eggs
  • 2 cups sour cream
  • 1 tablespoon + 2 teaspoons lemon zest
  • 1 tablespoon + 1/2 teaspoons fresh lemon juice

Directions

Print Recipe
To prepare the crust
  1. Pre-heat oven to 350°F.
  2. Pulverize gingersnaps in food processor. Stir ground snaps and butter together in a medium bowl until evenly moistened.
  3. Press mixture onto bottom of a 9-inch diameter springform pan. Spread mixture evenly on the bottom of the pan as well as up the sides. Bake the crust until it is a light golden brown, about 10 minutes. Cool completely.
  4. Lower the oven temperature to 325°F.
To waterproof pan
  1. Place three large pieces of foil on a work surface. Top with a 1-foot length of cling wrap. Place cooled pan in center of the cling wrap. Gather the foil snugly around the pan and up the sides to prevent water from getting into the cake as it bakes.
To prepare the filling
  1. In a bowl of an electric mixer, beat the cream cheese until smooth and fluffy. Gradually beat in the sugar and the salt. Crack eggs, one at a time, into a separate bowl. Add one at a time to the cream cheese mixture, beating well after each addition. Beat in sour cream, lemon zest, and lemon juice. Pour the filling into the prepared springform pan.
  2. Place the springform pan into a roasting pan. Pour in enough hot water to come about 1 inch up the sides of the pan.
  3. Put the pan in the oven and bake until the filling is slightly puffed, colorless, and when the pan is tapped gently, about an inch of the center jiggles slightly, about 1 ½ hours Remove cake pan from water bath; remove plastic/foil wrapping. Cool cake in pan on rack for 2 hours or overnight. Run a moistened, thin knife tip around pan sides to loosen the crust.
  4. Unsnap the spring form and carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake with pan bottom on platter.

Chef's Narrative

Vivid wintry citrus enhances the flavor of this creamy cheesecake with a gingery crust.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 420, Total Fat: 28g, Saturated: 16g, Trans Fat: 0g, Sodium: 290mg, Potassium: 149mg, Carbohydrate: 38g, Dietary Fiber: 0g, Protein: 7g
Allergens:
Milk, Egg, Wheat

Directions

Print Recipe
To prepare the crust
  1. Pre-heat oven to 350°F.
  2. Pulverize gingersnaps in food processor. Stir ground snaps and butter together in a medium bowl until evenly moistened.
  3. Press mixture onto bottom of a 9-inch diameter springform pan. Spread mixture evenly on the bottom of the pan as well as up the sides. Bake the crust until it is a light golden brown, about 10 minutes. Cool completely.
  4. Lower the oven temperature to 325°F.
To waterproof pan
  1. Place three large pieces of foil on a work surface. Top with a 1-foot length of cling wrap. Place cooled pan in center of the cling wrap. Gather the foil snugly around the pan and up the sides to prevent water from getting into the cake as it bakes.
To prepare the filling
  1. In a bowl of an electric mixer, beat the cream cheese until smooth and fluffy. Gradually beat in the sugar and the salt. Crack eggs, one at a time, into a separate bowl. Add one at a time to the cream cheese mixture, beating well after each addition. Beat in sour cream, lemon zest, and lemon juice. Pour the filling into the prepared springform pan.
  2. Place the springform pan into a roasting pan. Pour in enough hot water to come about 1 inch up the sides of the pan.
  3. Put the pan in the oven and bake until the filling is slightly puffed, colorless, and when the pan is tapped gently, about an inch of the center jiggles slightly, about 1 ½ hours Remove cake pan from water bath; remove plastic/foil wrapping. Cool cake in pan on rack for 2 hours or overnight. Run a moistened, thin knife tip around pan sides to loosen the crust.
  4. Unsnap the spring form and carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake with pan bottom on platter.

Chef's Narrative

Vivid wintry citrus enhances the flavor of this creamy cheesecake with a gingery crust.

Recipe Substitutions

N/A
Nutrition Facts:
Total Calories Per Serving: 420, Total Fat: 28g, Saturated: 16g, Trans Fat: 0g, Sodium: 290mg, Potassium: 149mg, Carbohydrate: 38g, Dietary Fiber: 0g, Protein: 7g
Allergens:
Milk, Egg, Wheat

Ingredients

  • 2 cups gingersnaps
  • 6 tablespoons unsalted butter melted
  • 28 ounces cream cheese room temperature
  • 1 1/2 cups sugar
  • 1/8 teaspoon salt
  • 5 large eggs
  • 2 cups sour cream
  • 1 tablespoon + 2 teaspoons lemon zest
  • 1 tablespoon + 1/2 teaspoons fresh lemon juice
 

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