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Although they're delicious, most holiday-themed cheesecakes are frighteningly complicated to make. This gingersnap cheesecake makes some simple changes to a classic cheesecake recipe for an easy, delicious and festive dessert. The recipe substitutes gingersnap cookies for classic graham crackers to give a wintry update to the crust and adds a mild lemon flavor to the filling to complement the ginger.
Gingersnap Crust Cheesecake
Yield: Serves 10
5 1/2 oz/150 g gingersnap cookies
1 tbsp granulated sugar
1/2 cup unsalted butter
2 lb/900 g cream cheese
1 1/4 cups granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
Zest from 2 lemons
Juice from 1/4 to 1/2 of a lemon
2 egg yolks
1 1/4 cups heavy cream
1.Preheat the oven to 350°F. Grease a 10-inch, springform cake pan.
2.Put gingersnaps and sugar into a food processor and process until the cookies turn to crumbs. Be careful not to over-process.
3.Add the melted butter t0 the crumb mixture and process.
4.Transfer the crumb mixture to the pan and press it evenly over the bottom. Bake for 10 minutes then let the pan cool on a wire rack.
5.Preheat the oven to 400°F.
6.Beat the cream cheese with an electric mixer, then gradually add the sugar and flour and beat until smooth.
7.On the highest speed of the mixer, beat in the vanilla extract, lemon zest and lemon juice.
8.Beat in the eggs and egg yolks one at a time. Then, mix in the heavy cream.
9.Pour the filling into the springform pan with the baked crust and smooth it to ensure it is level.
10.Bake at 400°F for 15 minutes, then reduce the temperature to 350°F and bake for 45 minutes or until the top is golden brown.
11.Turn the oven off and leave the cheesecake in it to set for 2 hours, then chill the cheesecake overnight and serve.
Enjoy your cheesecake and happy New Year from Silver Chef!
Emma Yeager. More »