This Lemon Cheesecake is simple to make and nearly foolproof. It’s classic, rich, creamy and bursting with springy, lemony flavor. This make-ahead dessert will brighten any table for any celebration.
Lemon Cheesecake
2 lbs cream cheese
8 oz sour cream (1 cup)
3 eggs
Cooking Spray
10 oz gingersnap cookies (about 40)
7 tablespoons unsalted butter
1 1/4 cups granulated sugar, divided
1/4 teaspoon kosher salt
2 medium lemons, divided
1 teaspoon lemon extract
Sprigs of fresh mint
Arrange an oven rack in the lower third of the oven and heat the oven to 350 degrees.
Place a sheet of parchment paper on the removable bottom of a 9 inch springform pan. Attach the sides. Wrap the (outside) base with heavy aluminum foil to prevent leaks. Coat the bottom and sides of the pan with cooking spray.
Place 10 oz of gingersnap cookies in the bowl of a food processor fitted with the blade attachment and pulse in to fine crumbs. Transfer to a medium bowl.
Melt 7 tablespoons butter (microwave) and pour over the crumbs. Add 1/4 cup sugar, salt and stir til combined.
Transfer to a springform pan and press evenly into the bottom and up part of the sides. Bake for 8 minutes.
Meanwhile, finely grate the zest of one lemon. Juice the lemon until you have 3 tablespoons.
When the crust is ready, let cool on a wire rack while you prepare the filling.
Add the remaining 1 cup of granulated sugar to the bowl of cream cheese. beat with the pale attachment on medium speed until smooth. Scrape down the sides of the bowl. Add the sour cream, lemon zest, lemon juice and 1 teaspoon lemon extract and beat on medium speed until combined. Beat the eggs one at a time until each egg is completely incorporated. Pour into the crust and smooth out the top.
Prepare a water bath. Place the cheesecake in a roasting pan and carefully fill the pan with hot water that covers half way up the side of spring form pan.. Make sure you have the foil tight around the outside of the spring form pan. This technique insures a light and moist cake. Alternatively, place a pan of water on the second shelf in the oven while the cake is baking.
Bake until the center is almost set but has a little jiggle; 60-70 minutes.
Turn the oven off and open the door slightly and let cool for 60 minutes.
Remove from the oven and water bath. Let the cheesecake rest until room temperature. Cover and refrigerate the cheesecake for 4 hours or overnight.
When ready to serve, unlock the pan and slide an offset spatula under the crust and remove from the pan.
Garnish with lemon and mint before serving.
Leftovers can be stored in the refrigerator for up to 4 days and frozen up to 3 months. Adapted from: The Kitchen
sjis
