Gingersnap Lemon Cheesecake
This recipe is rich, creamy, and tart. The gingersnap cookies give it a little bite and pair perfectly with the tart lemon flavor. The lemon isn’t overpowering as it compliments the rich cheese flavor. It’s sure to be a family favorite!
1 cup graham crackers
3/4 cup gingersnap cookies
5 tablespoons butter; I use salted butter. If you choose to use unsalted then add a pinch if salt.
2 pounds of cream cheese or four packages
1 cup of granulated sugar
pinch of salt
1 teaspoon vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream
the juice of one fresh lemon; equals almost a 1/4 of cup
1 cup sour cream
2 Tablespoons sugar
Juice of on half of a lemon
the zest of one whole lemon
Preheat the oven to 350 degrees
In a food processor or blender crumb the graham crackers and the gingersnap cookies. You may choose to omit either the graham cracker or gingersnap cookies and use one or the other. Once crumbed at the butter and mix. Once combined place the crumb butter crust on the bottom of a 9 inch spring form pan. With your fingers lightly press the crumbs down forming a crust. Be sure to add a good layer of tin foil around the bottom of the pan and up the sides of the pan if it is not sealed. Place the pan in a 350 degree oven for 10 minutes.
Reduce the oven to 325 degrees.
While the crust cools at the cream cheese to a mixer and mix on high speed for around four minutes. Add the sugar and continue to blend for an additional four minutes. Next add the salt and vanilla. Once mix add the four eggs one at a time. Mix about a minute or so between each egg. Then add the sour cream. Again mix for about a minute and then add the heavy whipping cream. Once fully combined and creamed together add the lemon juice and mix once again for another minute.
Pour the mixture in to the spring form pan on top of the cooled graham cracker gingersnap crust.
Place the pan in a larger roasting pan. Fill the roasting pan with hot water to about one inch up the side of the spring form pan. This is where the tin foil is necessary if your pan leaks. You don’t want water seeping in to the pan and ruining your crust.
Place the roaster and cheesecake in the oven. Cook for 1 and 1/2 hours. The cake will puff up during the cooking process, but will come back down during the cooling process. This concerned me the first couple times I made cheesecake, but I quickly learned it will shrink down to the appropriate size!
After the cake bakes for the 1 and 1/2 turn off the oven and open the oven door. Leave the cheesecake in the oven with door open for an additional hour. This step isn’t necessary but it does allow the cheesecake to cool slowly. If a cheesecake cools too quickly it can crack. After the additional hour set the cheesecake on the counter to cool completely. Then cover the cheesecake with tin foil and transfer to the fridge. Allow to set for at least four hours but preferably overnight.
For the topping mix the sour cream, powdered sugar, lemon juice, and lemon zest. Pour the mixture over the top of the set cooled cheesecake. Spread over the entire top. I like to garnish with extra lemon zest and lemon slices.
A lot of times I like to incorporate a gift’s packaging as part of the gift or as an additional gift. I picked up this beautiful antique pantry box at a local antique shop. It’s around two hundred years old and is full of character. I made a wreath of fresh flowers and placed it on the inside of the pantry box, and then I placed the cheesecake on top. The cheesecake and Pantry box work together to make the gift seem extra special!