Lemon Cheesecake With Gingersnap Crust And Berry Topping Recipes

Steps:

• For crust:
• 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. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
• 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.
• For filling:
• 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. Pour filling into pan.
• Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. 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.
• Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
• 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.

Steps:

• Heat oven to 350°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake crust 5 to 7 minutes or until set. Cool 5 minutes at room temperature. Reduce oven temperature to 325°F.
• Meanwhile, in large bowl beat cream cheese and sugar with electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each. On low speed, beat in cream, lemon juice and lemon peel. Pour over crust.
• Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Loosely cover and refrigerate 8 hours or overnight before serving.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Spoon onto cheesecake. Top with berries and lemon twists.

Steps:

• Preheat oven to 350 degrees. Grind gingernaps in a food processor. In a medium bowl, stir crumbs and butter until evenly moistened. Press mixture into the bottom of a 9" spring-form cheesecake pan. Bake crust until golden brown, about 12 minutes. Cool completely. Using an electric mixer, beat cream cheese until smooth (no lumps). Slowly add sugar until fully mixed. Add eggs one at a time, beating for about 30 seconds each. Make sure not to overmix from this point on. Mix in lemon juice and the grated peel. Pour filling into crust. Cover the pan with foil, then place in a larger pan with high sides (jelly-roll etc.). Bring water to a boil and fill the outer pan with water, ensuring that none is getting into the cheesecake. Place in the oven and bake until the outer edges are set and slightly golden and the center is not fully set and is still glossy, about 75 minutes (make sure to keep watch though!). Try not to open the oven door, though, for this can cause cracks. When done, place in a wire-cooling rack until completely cool. Chill covered in the refrigerator overnight (at least 4 hours, preferably more). To make the topping, simply mash the berries in a medium sized bowl and add a minimal amount of water. Then add about a tablespoon of sugar, to taste, to counteract the bitterness of the berries. Serve chilled. Add berries individually to each slice, unless planning on eating the whole cake. Otherwise, it will get soggy. Garnish with a lemon or mint leaf. It generally makes 8 slices, but it is pretty rich, so it will likely serve more. Enjoy!

Steps:

• LEMON CURD (makes about 1 cup).
• In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
• In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
• Add in lemon juice and yolks, then butter; mix.
• Stir over medium heat until very thick, about 5 minutes; do not boil.
• Transfer to bowl. Add gelatin and stir to dissolve.
• Cool completely, stirring frequently, about 1 hour.
• CRUST.
• Position rack in center of oven and preheat to 350 degrees farenheit.
• Lightly oil 9-inch-diameter springform pan.
• Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
• Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
• Bake until golden brown, about 12 minutes. Cool.
• FILLING.
• In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
• In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
• Add yolks and blend until light and fluffy.
• In heavy medium saucepan, scald milk.
• With processor running, add milk through feed tube and blend well.
• Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
• Add gelatin mixture to custard and stir until dissolved.
• Strain into bowl, pressing on solids with back of spoon.
• Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
• Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
• In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
• Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
• Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
• Refrigerate cheesecake at least 4 hours or overnight.
• After running a knife around sides of cake, release pan sides.
• Garnish with mint.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
• Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.