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Lemon Cheesecake with Gingersnap Crust

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Introduction

Discover the zesty delight of “Lemon Cheesecake with Gingersnap Crust,” a dessert that combines the comforting richness of cream cheese and sour cream with the vibrant tanginess of lemons. Perfect for special occasions or simply indulging your sweet tooth, this recipe brings together classic flavors in an innovative way.

Tips for This Recipe

For optimal results with the lemon cheesecake, ensure that all ingredients are at room temperature. This facilitates a smoother batter and helps in even baking. Additionally, avoid overmixing the crust to maintain its texture.

Why You Will Love This Recipe

The Lemon Cheesecake with Gingersnap Crust offers a unique blend of flavors that’s both nostalgic and modern. The combination of ginger’s spice and lemon’s brightness creates an unforgettable taste experience, while the crisp gingersnap crust adds textural contrast to every bite.

Ingredients

  • 2 cups ground gingersnap cookies
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 5 8-ounce packages cream cheese, room temperature
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 7 large eggs
  • 3 cups (24 ounces) sour cream
  • 2 tablespoons (packed) finely grated lemon peel
  • 2 tablespoons fresh lemon juice

Adviced Equipments

  • KitchenAid Stand Mixer – for mixing ingredients
  • Rubber Spatula – for scraping bowls cleanly
  • Spring-loaded Pastry Roller – for rolling out crust dough
  • Pie Dish with a 9 or 10-inch diameter
  • Baking Stone or Heavy-duty Silicone Baking Mat – to bake the cheesecake evenly in an oven
  • Digital Kitchen Scale – for precise ingredient measurements
  • Citrus Zester – for zesting lemons, if not using a microplane
  • Microplane Grater – for grating gingersnap cookies or ginger for the crust
  • Food Processor – optional, but can be used to finely process gingersnap cookies for the crust mixture
  • Oven Thermometer – to ensure accurate oven temperature during baking

History of the Recipe

The Lemon Cheesecake with Gingersnap Crust marries two iconic flavors that have been enjoyed for centuries. The cream cheese component finds its roots in Eastern Europe, while lemons and ginger crusts are reminiscent of dessert traditions spanning the globe.

Fun Facts About This Recipe

Interestingly, cheesecakes were once considered a luxury due to their costly ingredients. Today’s Lemon Cheesecake with Gingersnap Crust is an accessible rendition that captures the essence of traditional indulgence.

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Lemon Cheesecake with Gingersnap Crust

Lemon Cheesecake with Gingersnap Crust

amanda

Equipment

  • KitchenAid Stand Mixer - for mixing ingredients

  • Rubber Spatula - for scraping bowls cleanly

  • Spring-loaded Pastry Roller - for rolling out crust dough

  • Pie Dish with a 9 or 10-inch diameter

  • Baking Stone or Heavy-duty Silicone Baking Mat - to bake the cheesecake evenly in an oven

  • Digital Kitchen Scale - for precise ingredient measurements

  • Citrus Zester - for zesting lemons, if not using a microplane

  • Microplane Grater - for grating gingersnap cookies or ginger for the crust

  • Food Processor - optional, but can be used to finely process gingersnap cookies for the crust mixture

  • Oven Thermometer - to ensure accurate oven temperature during baking

Ingredients

  • 2 cups ground gingersnap cookies

  • 6 tablespoons (3/4 stick) unsalted butter, melted

  • 5 8-ounce packages cream cheese, room temperature

  • 2 cups sugar

  • 1/4 teaspoon salt

  • 7 large eggs

  • 3 cups (24 ounces) sour cream

  • 2 tablespoons (packed) finely grated lemon peel

  • 2 tablespoons fresh lemon juice

  • Lemon leaves or twists (optional)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
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