Is there anyone who doesn't like cheesecake? This luscious version is light and lemony. It's a great do-ahead dessert, too; it will keep in the refrigerator for 4 days. Garnish slices with fresh berries, if desired.
|1 1/2 cups||finely ground gingersnaps (about 30 small cookies)|
|6 tablespoons||unsalted butter (melted)|
|1 pound||cream cheese (softened)|
|2 1/2 cups||sour cream|
|2 tablespoons||finely grated lemon peel|
|1/4 cup||fresh lemon juice|
|1 cup||sour cream|
|1/4 cup||lemon curd|
In food processor, combine all the ingredients for the crust; process until blended. Wrap bottom and sides of 9-inch springform pan with heavy-duty foil. Press crumb mixture evenly into bottom of pan and 2 inches up the sides. Refrigerate at least 30 minutes.
Position a rack in the lower third of the oven and preheat to 325 degrees F.
In the bowl of an electric mixer, beat the cream cheese and sugar at medium speed 1 to 2 minutes, or until smooth. Add the eggs, one at a time, beating just until combined. Beat in sour cream, lemon peel, and lemon juice at low speed just until combined. Pour the batter into the chilled crust.
Place the cheesecake in a large shallow roasting pan. Fill with enough hot tap water to come halfway up the sides of the springform pan.
Bake for 60 to 70 minutes or until the edges of the cheesecake are puffed and the top is dry to the touch. The center of the cheesecake should still move slightly when the pan is tapped, but should be somewhat set rather than in a liquid state. Cool on a wire rack, then refrigerate overnight before serving.
To top the cake, mix the sour cream and lemon curd in a small bowl. Spread evenly over the top of the chilled cheesecake. Keep refrigerated until serving time.