Lemon Cheesecake with Gingersnap Crust

Name: Lemon Cheesecake with Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 kilograms packages cream cheese, room temperature; 7 larges eggs; 473 milliliters ground gingersnap cookies; 2 Tbsps fresh lemon juice; 0 teaspoons salt; 680 grams cups sour cream; 473 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, melted

This recipe serves 16. One serving contains 546 calories, 8g of protein, and 40g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Not Head to the store and pick up cream cheese, salt, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Cookie Crumbs

Butter

Equipment you will use

Bowl

Oven

Frying Pan

Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Stack 3 large sheets of foil on work surface.

Equipment you will use

Aluminum Foil

Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.

Equipment you will use

Cake Form

Aluminum Foil

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.

Ingredients you will need

Cream Cheese

Lemon Juice

Lemon Peel

Sour Cream

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Pour filling into pan.

Equipment you will use

Frying Pan

Place wrapped cake pan in large roasting pan.

Equipment you will use

Roasting Pan

Cake Form

Pour enough hot water into roasting pan to come halfway up sides of cake pan.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Cake Form

Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Water

Equipment you will use

Cake Form

Aluminum Foil

Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake.

Equipment you will use

Frying Pan

Place cake (still on pan bottom) on platter.

Equipment you will use

Frying Pan

Garnish with lemon leaves or twists.

Ingredients you will need

Lemon

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.

Ingredients you will need

Cream Cheese

Gingersnap Cookies