Cheesecake With Meyer Lemon-Ginger Curd

Name: Cheesecake With Meyer Lemon-Ginger Curd
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters lightly crushed butter cookies; 680 grams packages cream cheese, at room temperature; 3 larges eggs; 1 4-inch piece ginger, peeled; 8 whole graham crackers, broken into pieces; 1 Tbsp heavy cream; 118 milliliters fresh Meyer lemon juice (from about 4 lemons); 2 Tbsps fresh Meyer lemon juice (from about 1 lemon); 8 servings Sliced strawberries, for serving; 118 milliliters sugar; 237 milliliters sugar; 2 Tbsps cold unsalted butter, cut into small pieces; 5 Tbsps unsalted butter, melted; 2 teaspoons vanilla extract

Watching your figure? This vegetarian recipe has 973 calories, 10g of protein, and 78g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Head to the store and pick up meyer lemon juice, graham crackers, sugar, and a few other things to make it today.

Instructions

Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan.

Ingredients you will need

Graham Crackers

Butter

Crust

Equipment you will use

Food Processor

Springform Pan

Oven

Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.

Equipment you will use

Oven

Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.

Ingredients you will need

Cream Cheese

Lemon Juice

Vanilla

Sugar

Egg

Equipment you will use

Blender

Bowl

Pour the batter into the prepared crust.

Ingredients you will need

Crust

Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes.

Equipment you will use

Oven

Remove from the oven and run a knife around the edge of the cake to loosen.

Equipment you will use

Knife

Oven

Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.

Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.

Ingredients you will need

Lemon Curd

Extract

Ginger

Juice

Equipment you will use

Spatula

Sieve

Bowl

Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined.

Ingredients you will need

Cream

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes.

Ingredients you will need

Ginger Juice

Lemon Juice

Equipment you will use

Whisk

Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.

Ingredients you will need

Butter

Equipment you will use

Spatula

Sieve

Whisk

Bowl

Spread the curd over the cheesecake and refrigerate until set, about 30 minutes.

Ingredients you will need

Spread

Remove the springform ring and slice.

Serve with strawberries.