Lemon cheesecake with gingersnap crust

9 servings

Ingredients

Quantity Ingredient
-Begin Recipe Export-27
SOURCE Jill King
Crust
20 eaches Vanilla wafer cookies
10 eaches Gingersnap cookies
3 tablespoons Sugar
1 tablespoon Grated lemon peel
¼ cup (1/2 stick) unsalted butter, melted
Filling
1 tablespoon Plus 3/4 tsp unflavored gelatin
¼ cup Cold water
Peel from 2 lemons, removed with vegetable peeler
1 each 1-inch piece fresh ginger, peeled
¾ cup Plus 2 tbsp sugar
Generous pinch of salt
3 larges Egg yolks
¾ cup Milk (do not use low fat or nonfat)
12 eaches Ounces cream cheese, room temperature
⅓ cup Fresh lemon juice
1½ cup Chilled whipping cream
Lemon Curd (see recipe)
Fresh mint leaves

Directions

FILENAME: RECIPES

TITLE: LEMON CHEESECAKE WITH

KEYWORDS: DESSERTS, CHEESECA

SOURCE: IMPORTED FROM ASCII

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 ¼ tsp unflavored gelatin 1 tsp water 1 tbsp grated lemon peel ½ c sugar ¼ c fresh lemon juice 3 large egg yolks 6 tbsp (¾ 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.

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