Lemon-Ginger Cheesecake
| Yield: | 12 Servings |
| Categories: | Cheesecakes |
| -ELAINE RADIS BGMB90B | ||
| CRUST | ||
| 15 | Vanilla wafers | |
| 15 | Gingersnaps | |
| 3 | tb | Sugar |
| 1 | tb | Lemon peel; grated |
| 1/4 | c | Unsalted butter; melted |
| FILLING | ||
| 1 | tb | Unflavored gelatin; plus |
| 3/4 | ts | Unflavored gelatin |
| 1/4 | c | Cold water |
| 2 | Zest; from lemons | |
| 1 | Fresh ginger; 1" piece peele | |
| 3/4 | c | Sugar; plus |
| 2 | tb | Sugar |
| Salt; pinch | ||
| 3 | Egg yolks; large | |
| 3/4 | c | Whole milk |
| 12 | oz | Cream cheese; room temp |
| 1/3 | c | Lemon juice; fresh |
| 1 1/2 | c | Whipping cream; chilled |
| 1 | c | Lemon curd* |
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