LEMON CHEESECAKE WITH GINGERSNAP CRUST

Lemon Cheesecake With Gingersnap Crust image

This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.

Provided by mersaydees

Categories Cheesecake

Time 6h

Yield 12 serving(s)

Number Of Ingredients 26

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Ingredients

1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon lemon peel, grated
1/2 cup sugar
1/4 cup fresh lemon juice
3 large egg yolks
6 tablespoons unsalted butter (3/4 stick)
20 vanilla wafer cookies
10 gingersnap cookies
3 tablespoons sugar
1 tablespoon lemon peel, grated
1/4 cup unsalted butter, melted (1/2 stick)
1 tablespoon unflavored gelatin
3/4 teaspoon unflavored gelatin, additional
1/4 cup cold water
2 lemons, the peel only (removed with a vegetable peeler)
fresh ginger, peeled (1 1-inch piece)
3/4 cup sugar
2 tablespoons sugar (additional)
salt, generous pinch
3 large egg yolks
3/4 cup milk (do not use lowfat or nonfat)
12 ounces cream cheese, room temperature
1/3 cup fresh lemon juice
1 1/2 cups whipping cream, chilled
of fresh mint, sprigs (garnish)

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.