LEMON CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Ginger Dessert Bake Christmas Cream Cheese Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
- Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
- Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
- Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
- Test-kitchen tips
- The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.
NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST
Not all cheesecakes are baked; this eggless version is just cream cheese, lemon juice, sugar, and heavy cream over a gingersnap crust. Still, it's so rich that one cake is enough for a dozen slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 6
Steps:
- Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
- Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
- Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.
LEMON CHEESECAKE WITH GINGERSNAP CRUST
Steps:
- For crust: Preheat oven to 350 degrees. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press onto bottom of 9" diameter removable-bottom cheesecake pan with 3"-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325 degrees. Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and upsides to waterproof. For filling: Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan. Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
LEMON CHEESECAKE WITH GINGERSNAP CRUST
This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.
Provided by mersaydees
Categories Cheesecake
Time 6h
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- LEMON CURD (makes about 1 cup).
- In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
- In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
- Add in lemon juice and yolks, then butter; mix.
- Stir over medium heat until very thick, about 5 minutes; do not boil.
- Transfer to bowl. Add gelatin and stir to dissolve.
- Cool completely, stirring frequently, about 1 hour.
- CRUST.
- Position rack in center of oven and preheat to 350 degrees farenheit.
- Lightly oil 9-inch-diameter springform pan.
- Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
- Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
- Bake until golden brown, about 12 minutes. Cool.
- FILLING.
- In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
- In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
- Add yolks and blend until light and fluffy.
- In heavy medium saucepan, scald milk.
- With processor running, add milk through feed tube and blend well.
- Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; 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 frequently, about 20 minutes.
- Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
- In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
- Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
- Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
- Refrigerate cheesecake at least 4 hours or overnight.
- After running a knife around sides of cake, release pan sides.
- Garnish with mint.
Nutrition Facts : Calories 505.7, Fat 35.9, SaturatedFat 21, Cholesterol 204.4, Sodium 179.2, Carbohydrate 43.4, Fiber 1.3, Sugar 27.7, Protein 6.4
GINGERSNAP CHEESECAKE CRUST
A delicious crust for any cheesecake!
Provided by KRIS10JOY7
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 g
LIME CHEESECAKE WITH GINGERSNAP CRUST
This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. Very important - to cook remember to bake for 15 at 400 and turn oven down to 350 for remainder. The best way to ensure it doesn't crack is to (this is what I do) I bake my cheesecake at the end of the night, this way I won't need the oven anylonger and my cheesecake can take it's time to do it's magic!
Provided by veraj9170
Categories Cheesecake
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
- Position your oven rack to center.
- Butter the bottom of 9 inch springform pan.
- NOTE: Your ingredients should be room temperature.
- Crust:.
- In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
- Filling:.
- In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
- Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
- LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
- To serve:.
- About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
- NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).
Nutrition Facts : Calories 557.6, Fat 35.6, SaturatedFat 20.7, Cholesterol 155.6, Sodium 451.9, Carbohydrate 52.5, Fiber 0.8, Sugar 29.8, Protein 9.4
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