LEMON CHEESECAKE WITH GINGERSNAP CRUST

By t1bishop

Bake the cheesecake at least one day
ahead so that it has enough time to chill. Delicious.

Ingredients

• CRUST
• 2 cups ground gingersnap cookies
• 6 tablespoons (3/4 stick) unsalted
• butter, melted
• FILLING
• 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)

Details

Servings 16

Preparation

Step 1

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.

TEST-KITCHEN TIPS
The pan: It must be three inches high
to hold all the filling, If your nine-inch springform pan is that height, then 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.

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.