Monday, April 17, 2006

Lemon Cheesecake

For Easter brunch I brought this Lemon Cheesecake. It received rave reviews and many recipe requests.
Note: I used all natural gingersnap cookies - so tasty!

18 gingersnap cookies - I used the whole box
3 TBS. butter, melted

4 bricks (8 oz. each) 1/3 less-fat cream cheese, softened
1 1/2 cup sugar
2 TBS. cornstarch
4 lg. eggs, at room temperature
2 TBS. grated lemon zest
1/2 cup lemon juice

16 oz. reduced fat sour cream
1/2 cup sugar

1. Heat oven to 325 degrees. Coat a 9-inch springform pan with nonstick spray.
2. Crust: Break cookies into a food processor. Add butter; pulse until fine crumbs form. Press over bottom of prepared pan; freeze until ready to fill.
3. Filling: Beat cream cheese, sugar, and cornstarch in a lg. bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Beat in lemon zest and juice. Pour over crust.
4. Place on a sheet of foil in oven. Bake for 1 1/4 hours, or until puffed around the edges and center still jiggles slightly when shaken. Cool 5 minutes, or until filling sinks slightly.
5. Topping: Stir sour cream and sugar in a sm. bowl until sugar dissolves. Pour over filling; spread to edges. Bake 5 minutes to set. Remove to a wire rack to cool completely.
6. Carefully run a thin knife around edge of pan to release cake (leave pan sides on). Cover loosely; refrigerate at least 4 hours (best to chill overnight before enjoying).
7. Up to 4 hours before serving: Remove pan sides; place cake on a serving plate. Garnish with whipped cream and lemon slices.