Lemon-Ginger Cheesecake
Source of Recipe
Internet
List of Ingredients
Crust:
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons finely grated peeled fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Lemon slices (for garnish)
Recipe
Preheat oven to 325F. Generously butter 10-inch-diameter springform
pan with 2 3/4-inch-high sides. Double-wrap outside of pan with
heavy-duty foil. Blend ground cookies, sugar, and ginger in
processor. Add melted butter and process until moist crumbs form.
Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake
until crust sets, about 10 minutes. Cool. Maintain oven temperature.
Using electric mixer, beat cream cheese in large bowl until fluffy.
Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1
at a time, beating well after each addition. Beat in sour cream and
whipping cream, then crystallized ginger, fresh ginger, lemon juice,
and lemon peel.
Pour filling into crust. Place springform pan in large roasting pan.
Pour enough boiling water into roasting pan to come 1 inch up sides
of springform pan. Bake cheesecake until filling is set and golden
brown on top (cake will rise slightly above edge of pan), about
1 hour 25 minutes. Turn off oven and prop open oven door with wooden
spoon. Let cake stand in oven 1 hour (cake will fall).
Remove springform pan from water bath. Remove foil and cool
cheesecake completely on rack. Cover and refrigerate overnight. (Can
be prepared ahead and refrigerated 4 days or frozen up to 2 months.
Defrost frozen cake overnight in refrigerator.) Release pan sides
from cheesecake. Transfer cheesecake to platter. Arrange lemon slices
decoratively around cake and serve.
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