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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
20 vanilla wafer cookies
10 gingersnap cookies
3 tbsp sugar
1 tbsp grated lemon peel
1/4 cup unsalted butter, melted
Filling
1 tbsp plus 3/4 tsp unflavored gelatin
1/4 cup cold water
Zest from 2 lemons
1 1-inch piece fresh ginger, peeled
3/4 cup plus 2 tbsp sugar
Generous pinch of salt
3 large egg yolks
3/4 cup milk (do not use lowfat or nonfat)
12 oz cream cheese, room temperature
1/3 cup fresh lemon juice
1 1/2 cups chilled whipping cream
Lemon Curd (recipe follows)
For crust: Position rack in center of oven and preheat to 350. 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 crust. Bake until golden brown, 12 minutes. 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 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 container and blend well. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of 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 thicken but not 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 Pour half of filling over crust. Spoon half of curd by tbspfuls over filling.
Swirl mixture together using tip of knife. Pour remaining filling over. Spoon remaining curd over by tbspfuls. Swirl mixture together using tip of knife. Refrigerate cheese cake 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 cup fresh lemon juice
3 large egg yolks
6 tbsp 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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CHEESECAKE WITH GINGERSNAP CRUST
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
20 vanilla wafer cookies
10 gingersnap cookies
3 tbsp sugar
1 tbsp grated lemon peel
1/4 cup unsalted butter, melted
Filling
1 tbsp plus 3/4 tsp unflavored gelatin
1/4 cup cold water
Zest from 2 lemons
1 1-inch piece fresh ginger, peeled
3/4 cup plus 2 tbsp sugar
Generous pinch of salt
3 large egg yolks
3/4 cup milk (do not use lowfat or nonfat)
12 oz cream cheese, room temperature
1/3 cup fresh lemon juice
1 1/2 cups chilled whipping cream
Lemon Curd (recipe follows)
For crust: Position rack in center of oven and preheat to 350. 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 crust. Bake until golden brown, 12 minutes. 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 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 container and blend well. Return mixture to saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of 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 thicken but not 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 Pour half of filling over crust. Spoon half of curd by tbspfuls over filling.
Swirl mixture together using tip of knife. Pour remaining filling over. Spoon remaining curd over by tbspfuls. Swirl mixture together using tip of knife. Refrigerate cheese cake 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 cup fresh lemon juice
3 large egg yolks
6 tbsp 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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