| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 20 |
|
Vanilla wafer cookies |
| 10 |
|
Gingersnap cookies |
| 3 |
T |
Sugar |
| 1 |
T |
Grated lemon peel |
| 1/4 |
c |
1/2 stick unsalted butter |
|
|
melted |
| 1 |
T |
Plus 3/4 tsp. unflavored |
|
|
gelatin |
| 1/4 |
c |
Cold water |
|
|
Peel from 2 lemons, removed |
|
|
with vegetable peeler |
| 1 |
|
1-inch piece fresh ginger |
|
|
peeled |
| 3/4 |
c |
Plus 2 T. sugar |
|
|
Generous pinch of salt |
| 3/4 |
c |
Milk, do not use lowfat or |
|
|
nonfat |
| 12 |
oz |
Cream cheese, room |
|
|
temperature |
| 1/3 |
c |
Fresh lemon juice |
| 1 1/2 |
c |
Chilled whipping cream |
|
|
Lemon Curd, see recipe |
|
|
Fresh mint sprigs |
| 1/4 |
t |
Unflavored gelatin |
| 1 |
t |
Water |
| 1 |
T |
Grated lemon peel |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Fresh lemon juice |
| 3 |
|
Egg yolks |
| 6 |
T |
3/4 stick unsalted butter |
INSTRUCTIONS
Notes: 1990 First Place. Shirley Leinthall, Lehighton. The Times, PA.
For crust: Position rack in center of oven and preheat to 350°.
Lightly oil 9" diameter springform pan. Finely grind vanilla wafers
and gingersnaps with sugar and lemon peel in processor. Add butter and
blend well. Sprinkle crumbs over bottom of prepared pan; press to form
bottom crust. Bake until golden brown, 12 minutes. Cool. Lemon curd:
Sprinkle gelatin over water in small cup. Let stand 10 minutes to
soften. Mince lemon peel with sugar in processor until lemon peel is
as fine as sugar. Transfer to heavy small saucepan. Mix in lemon juice
and yolks, then butter. Stir over medium heat until very thick, about
5 minutes; do not boil. Pour into bowl. Add gelatin and stir to
dissolve. Cool completely, stirring frequently, about 1 hour. For
filling: Sprinkle gelatin over cold water in small bowl. Let stand 10
minutes to soften. Mince lemon peel and ginger with sugar and salt in
processor until lemon peel and ginger are as fine as sugar. Add yolks
and blend until light and fluffy. Scald milk in heavy medium saucepan.
With processor running, add milk through feed tube and blend well.
Return mixture to saucepan. Stir over medium low heat until mixture
thickens and leaves path on back of spoon when finger is drawn across,
about 12 minutes; do not boil. Add gelatin mixture to custard and stir
until dissolved. Strain into bowl, pressing on solids with back of
spoon. Refrigerate until thickened but not set, stirring often, about
20 minutes. Blend cream cheese and lemon juice in processor until
smooth. Add custard and blend until smooth. Pour into large bowl. Whip
cream in medium bowl to soft peaks. Gently fold into filling. Pour
half of filling over crust. Spoon half of curd by tablespoons over
filling. Swirl mixtures together using tip of knife. Pour remaining
filling over. Spoon remaining curd over by tablespoons. Swirl mixtures
together using tip of knife. Refrigerate cheesecake at least 4 hours
or overnight. Run knife around sides of cake. Release pan sides.
Garnish with mint. Makes 12 servings. Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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