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Lemon-Ginger Cheesecake

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Recipe

 

Yield

10 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
15 each vanilla wafers
*
15 each gingersnap cookies
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3 tablespoons sugar
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1 tablespoon lemon zest
grated
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¼ cup butter
,
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Filling
1 tablespoon gelatin, unflavored
unflavored , plus
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¾ teaspoon gelatin, unflavored
unflavored
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¼ cup water
cold
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2 each lemon zest
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1 each ginger
fresh
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¾ cup sugar
plus
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2 tablespoons sugar
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1 x salt
pinch
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3 each egg yolks
large
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¾ cup milk
whole
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12 ounces cream cheese
room temp
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cup lemon juice
fresh
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1 ½ cups heavy whipping cream
chilled
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1 cup lemon curd
*

Ingredients

Amount Measure Ingredient Features
Crust
15 each vanilla wafers
*
15 each gingersnap cookies
* Camera
45 ml sugar
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15 ml lemon zest
grated
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59 ml butter
,
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Filling
15 ml gelatin, unflavored
unflavored , plus
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3.8 ml gelatin, unflavored
unflavored
* Camera
59 ml water
cold
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2 each lemon zest
* Camera
1 each ginger
fresh
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177 ml sugar
plus
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3E+1 ml sugar
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1 x salt
pinch
* Camera
3 each egg yolks
large
* Camera
177 ml milk
whole
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346.8 ml/g cream cheese
room temp
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79 ml lemon juice
fresh
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355 ml heavy whipping cream
chilled
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237 ml lemon curd
*

Directions

CRUST: Preheat oven to 350℉ (180℃).

Position rack in center of oven.

Lightly oil 9 inch springform pan. Finely grind all wafers and gingersnaps w/ sugar and lemon peel in FP. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan. Press to form buttered crust. Bake until golden brown; 12 Minutes. Cool before filling. FILLING: Sprinkle gelatin over cold water in small bowl. Let stand 10 minutes to soften. Mince lemon peel and ginger with sugar and salt in FP until all are as fine as sugar. Really zap it. Add yolks in FP and blend until Light and fluffy. Scald milk in heavy sauce pan. With FP running; add milk through feed tube and blend well. Return mixture to sauce pan. Stir over medium to low heat until mixture thickens; about 12 min. Do NOT BOIL. Add gelatin mixture to custard and stir until dissolved. Refectories until thickened but not set (about 20 min), stirring often. Blend cream cheese and lemon juice in FP until smooth. Add custard (the stuff from the fridge) and blend until smooth. Pour into large bowl. Whip cream in med bowl until it holds soft peaks. Gently fold into custard filling. Pour ½ of filling over crust. Spoon ½ of lemon curd by T'sponfulls over filling. Swirl mixtures together using tip of knife. Pour remaining filling over. Spoon remaining curd over and repeat swirl. Refrigerate at least 4 hours or overnight. Run knife around sides of cake. Release pan. And you thought it was easy---at least you don't have to bake. This is a wonderful cake but if you don't have a FP, forget it.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 37872% from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 157mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 8g
Vitamin A 23% Vitamin C 8%
Calcium 8% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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