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Lemon Cheesecake

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Ingredients

Warning0 allergens identified

Lemon Cheesecake

butter(softened)

8 ounces gingersnap cookies

⅓ cup unsalted butter

2 pounds brick-style cream cheese(room temperature, for filling)

1 ⅛ cups granulated sugar(for filling)

2 large lemons

½ cup sour cream

1 tbsp vanilla extract(for filling)

⅛ tsp salt

4 eggs(room temperature)

3 ounces brick-style cream cheese(room temperature, for topping)

3 tablespoons granulated sugar(for topping)

¾ cup heavy cream

½ tsp vanilla extract(for topping)

Instructions

Preheat the oven to 400°F.

Lightly grease the sides of a 9-inch spring form pan with softened butter.

Cut a circle of parchment paper 9 inches in diameter and lay the circle on the bottom of the spring form pan.

Create four sheets of aluminum foil approximately 18 inches long each. Lay one sheet of foil over another to create a cross.

Make another foil cross with the remaining two sheets of aluminum foil, and position it at an angle over the first cross, creating a jagged circle.

Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the sides of the pan.

Place the gingersnaps in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.

Transfer the cookie crumbs to a mixing bowl.

Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.

Pour the melted butter over the cookie crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.

Carefully turn the crumb mixture into the spring form pan. Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.

Bake the crust on middle rack of oven until the edges just begin to brown, 9-11 minutes.

Remove the crust from the oven when done and set aside to cool.

Reduce the oven temperature to 350°F.

Place the cream cheese and sugar into the bowl of a mixer. Beat on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.

Use a citrus zester to zest both lemons, taking care not to remove the white rind of the fruit. Transfer the zest into the mixing bowl.

Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed until the sour cream is fully incorporated into the cream cheese, 1-2 minutes.

Use a rubber spatula to scrape down the sides of the bowl.

Turn the mixer to the lowest speed. Add the eggs one at a time, mixing just until no yellow streaks remain. The batter should be the consistency of yogurt, and ivory in color.

Pour the batter into the cooled crust.

Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.

Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.

Bake the cheesecake on middle rack of oven until the edges are set and the center wobbles slightly when shaken, 75-90 minutes. Do not open the oven door while it bakes.

Check to see that the cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.

Remove the cheesecake from the oven and transfer to the refrigerator.

Refrigerate the cheesecake for a minimum of 6 hours, and preferably overnight.

To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.

For the topping: Place cream cheese and granulated sugar in a large mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.

Add the heavy cream and vanilla extract to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese.

Turn the mixer to medium-high speed, and beat until the whipped cream holds stiff peaks, 2-3 minutes. Do not overbeat.

Spread or pipe the whipped cream cheese over the top of the cheesecake. Refrigerate until ready to slice and serve. Leftover cheesecake may be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months.

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Nutrition

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Tips & Tricks (5)

Room Temperature Cream Cheese is Essential 🧈
Always bring brick-style cream cheese to room temperature before mixing to ensure a smooth, lump-free batter and prevent overmixing which can incorporate excess air and cause cracks.
Zest Lemons Before Juicing 🍋
Extract the bright yellow zest from your lemons before juicing them to capture maximum citrus intensity, as the oils in the zest provide deeper flavor than juice alone.
Water Bath Prevents Cracking 💧
Wrap your springform pan in foil and bake in a hot water bath to ensure gentle, even heat distribution and prevent the common cheesecake problem of a cracked surface.
Gradual Cooling Prevents Shock 🌡️
After baking, crack the oven door open and let the cheesecake cool slowly for 1 hour before removing to prevent thermal shock, which causes sinking and cracking.
Gingersnap Crust Moisture Control 🍪
Toast your gingersnap crumbs for 2-3 minutes before mixing with butter to remove excess moisture and ensure a crisp, structurally sound crust that won't become soggy.