Lemon Cheesecake With Gingersnap Crust
Food.com
Food.com
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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
  • fresh mint, sprigs (garnish)

Instructions

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