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!
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Palash Ray
p.r@yahoo.comI'm definitely going to make this cheesecake again.
faisal aqeel
aqeelf@hotmail.frThis is the best cheesecake I've ever had!
Shumaila Yasir
sy57@hotmail.frI'm not a huge fan of cheesecake, but this one was pretty good.
Rana kashif Zahid
r37@hotmail.co.ukI accidentally overbaked the cheesecake, but it still tasted good.
Yassir Abdirahman
a29@hotmail.co.ukI had some trouble finding gingersnap cookies, but I was able to use graham crackers instead.
Siboniso Ngiba
ngiba_s36@hotmail.comThe gingersnap crust was a bit too hard for my liking.
lisa randell
l.randell@aol.comThe cheesecake was a little too tart for my taste, but my friends loved it.
Oluwaseun Nwosu
nwosu_oluwaseun70@hotmail.comI would definitely recommend this cheesecake to anyone who loves lemon desserts.
Damarion Reed
r@aol.comThis cheesecake is perfect for any occasion.
Steph Howard
howard_steph@yahoo.comI love the combination of flavors in this cheesecake. The lemon is tart and refreshing, the gingersnap crust is spicy and sweet, and the berry topping is just the right amount of sweetness.
Mujtaba Jan
mujtaba_jan97@aol.comThe cheesecake was easy to make, and the instructions were clear and concise.
AdekunLe Adeniji
a_a@gmail.comI've made this cheesecake several times now, and it's always a crowd-pleaser.
Dustin Scott
s_d@gmail.comThis cheesecake was a hit! The gingersnap crust added a nice spicy flavor, and the berry topping was the perfect finishing touch.