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Lemon-Ginger Cheesecake

Lemon-Ginger Cheesecake
One serving contains 492 calories, 7g of protein, and 35g of fat. This recipe serves 14. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up lemon, butter, sugar, and a few other things to make it today.

Instructions

1
Preheat oven to 325°F. 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.
Ingredients you will need
CookiesCookies
ButterButter
GingerGinger
SugarSugar
WrapWrap
Equipment you will use
Springform PanSpringform Pan
Aluminum FoilAluminum Foil
OvenOven
2
Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan.
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ButterButter
Equipment you will use
Frying PanFrying Pan
3
Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
Ingredients you will need
CrustCrust
Equipment you will use
OvenOven
1
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally.
Ingredients you will need
Cream CheeseCream Cheese
SugarSugar
Equipment you will use
Hand MixerHand Mixer
BowlBowl
2
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.
Ingredients you will need
Candied GingerCandied Ginger
Whipping CreamWhipping Cream
Fresh GingerFresh Ginger
Lemon JuiceLemon Juice
Lemon PeelLemon Peel
Sour CreamSour Cream
EggEgg
3
Pour filling into crust.
Ingredients you will need
CrustCrust
4
Place springform pan in large roasting pan.
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Springform PanSpringform Pan
Roasting PanRoasting Pan
5
Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan.
Ingredients you will need
WaterWater
Equipment you will use
Springform PanSpringform Pan
Roasting PanRoasting Pan
6
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.
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Wooden SpoonWooden Spoon
OvenOven
Frying PanFrying Pan
7
Let cake stand in oven 1 hour (cake will fall).
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OvenOven
8
Remove springform pan from water bath.
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WaterWater
Equipment you will use
Springform PanSpringform Pan
9
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.
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
10
Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.
Ingredients you will need
LemonLemon
DifficultyHard
Ready In45 m.
Servings14
Health Score2
Dish TypesSide Dish
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