Lemon Cheesecake with a Gingersnap Crust

LemonCheesecake-02

This lightly citrusy cheesecake is tall and decadent, creamy without being too heavy, and absolutely sure to impress. Both people who swore they hated cheesecake and those that hated lemons (who hates lemons?!) sang this cake praises.

It’s not difficult to make, but keep in mind that it does need to be made a day ahead of serving in order to chill.

Ingredients

Crust

  • 2 cups ground gingersnap cookies
  • 6 tablespoons (3/4 stick) unsalted butter, melted

Filling

  • 5 8-ounce packages cream cheese, at room temperature
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 7 large eggs
  • 3 cups (24 ounces) sour cream
  • 2 tablespoons (packed) finely grated lemon peel
  • 2 tablespoons fresh lemon juice
  • Lemon twists (garnish) – I used this recipe by blogger HomemadeToast

Method

Crust:

  1. Preheat oven to 350°F. Stir the cookie crumbs and the butter in medium bowl until evenly moistened. Press the mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan. Use a tall pan (at least 3 inches) because this recipe makes a very tall cheesecake. Also, I like to line the bottom of cheesecake pan with parchment. Bake the crust until deep golden, about 12 minutes. Cool completely. Reduce the oven temperature to 325°F.
  2. 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.

Filling:

  1. Using an electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in the sugar, then the salt. Beat in the eggs, 1 at a time. Beat in the sour cream, grated lemon peel, and lemon juice. Pour the filling into the pan.
  2. Place the wrapped cake pan in large roasting pan. Pour enough hot water into the roasting pan to come halfway up sides of the cake pan. Bake the cake until the filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove the cake pan from water bath; remove foil. Cool the cake in the pan on a rack for 2 hours. Then chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
  3. Run a knife around the sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on the pan bottom, unless you’ve lined the pan with parchment) on a platter. Garnish with lemon leaves or twists.

LemonCheesecake-01

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6 thoughts on “Lemon Cheesecake with a Gingersnap Crust

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