LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING
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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nabeel Kham
[email protected]This cheesecake is the best I've ever had. I'll definitely be making it again.
Hsaileng
[email protected]I'm so glad I tried this cheesecake. It's now my favorite!
Shish Chowdhury
[email protected]This cheesecake is a great way to end a meal. It's light and refreshing.
Vidit Jain
[email protected]This cheesecake is a winner! It's creamy, delicious, and easy to make.
Dr Ray
[email protected]I love this cheesecake. It's the perfect combination of sweet and tart.
Lavirgin Debasky
[email protected]This cheesecake is amazing! The flavors are perfect together, and the crust is so good.
Badboy saifali
[email protected]I'm definitely going to make this cheesecake again. It's so good!
Tahira Batool
[email protected]This cheesecake is a must-try! It's the perfect dessert for any occasion.
Nhlanhla Mthembu
[email protected]I made this cheesecake for a party, and it was a huge success. Everyone loved it!
Mukhatr Ahmed
[email protected]This cheesecake is so easy to make, and it's so delicious. I love the combination of the gingersnap crust and the lemon cheesecake filling.
Bryant Berube
[email protected]I'm not usually a fan of cheesecake, but this one is amazing. The gingersnap crust is so good, and the cheesecake filling is creamy and flavorful.
Hank DiDonato
[email protected]I've made this cheesecake several times now, and it's always a hit. It's easy to make and always turns out delicious.
Marcel Baddho
[email protected]This cheesecake is a perfect balance of sweet, tangy, and creamy. The gingersnap crust adds a delightful crunch, and the berry topping is the perfect finishing touch.