You may also like
Categories:
graham crackers butter cookies unsalted butter cream cheese sugar eggs fresh meyer vanilla ginger eggs sugar heavy cream fresh meyer cold unsalted butter strawberries
Viewed: 1 - Published at: 9 years agoIngredients
- 8 whole graham crackers, broken into pieces
- 1 1/2 cups lightly crushed butter cookies
- 5 tablespoons unsalted butter, melted
- 3 8 -ounce packages cream cheese, at room temperature
- 1 cup sugar
- 3 large eggs
- 2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
- 1 1/2 teaspoons vanilla extract
- 1 4 -inch piece ginger, peeled
- 3 large eggs
- 1/2 cup sugar
- 1 tablespoon heavy cream
- 1/2 cup fresh Meyer lemon juice (from about 4 lemons)
- 2 tablespoons cold unsalted butter, cut into small pieces
- Sliced strawberries, for serving
Method
- Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine.
- Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan.
- Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
- Reduce the oven temperature to 300 degrees F.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes.
- Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
- Pour the batter into the prepared crust.
- Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes.
- Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes.
- Remove from the oven and run a knife around the edge of the cake to loosen.
- Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
- Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
- Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined.
- Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes.
- Remove from the heat and whisk in the butter until melted.
- Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool.
- Refrigerate until ready to use.
- Spread the curd over the cheesecake and refrigerate until set, about 30 minutes.
- Remove the springform ring and slice.
- Serve with strawberries.
- TIP: Meyer lemons are slightly sweeter than regular lemons.
- If you can't find them, use equal parts regular lemon juice and orange juice.
- Photograph by Johnny Miller
