Lemon Ginger Cream Cheesecake

Lemon Ginger Cream Cheesecake – A Detailed recipe cooking. Photo of the dish: ДжонниMiller Time: 2 hours. 40 min Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cake:

• 8 pcs (200 gr.) Crushed cookies made from whole wheat flour grinding
• 1.5 tbsp. slightly chopped creamy cookies
• 5 tbsp. l melted unsalted butter

For filling:

• 680 gr. curd cheese at room temperature
• 1 tbsp. Sahara
• 3 eggs
• 2 tbsp. l freshly squeezed lemon juice Meyer (juice about 1 lemon)
• 1.5 tsp vanilla extract

For cream:

• 1 slice (10 cm.) Peeled ginger
• 3 eggs
• 1/2 tbsp. Sahara
• 1 tbsp. l fat cream
• 1/2 tbsp. freshly squeezed lemon juice Meyer (juice about 4 lemons)
• 2 tbsp. l cold unsalted butter, sliced into small pieces
• Strawberry slices for decoration

Recipes with similar ingredients: shortbread cookies, curd cheese, eggs, lemon juice, vanilla extract, ginger root, cream, Strawberry

Recipe preparation:

1. Cook the cake: Preheat the oven to 170 degrees. Whole wheat flour cookies and butter cookies well grind in a food processor; add melted butter and mix. Take a 22-centimeter detachable baking dish, put the resulting crumbs on the bottom so that it is completely closed, also make sides 2.5 cm high. Bake for 10 minutes until golden brown, remove the cake from the oven and let to cool him. Cool the oven to 150 degrees.
2. Prepare the filling: put the curd cheese and sugar into a large bowl and beat with a mixer for 3 minutes at high speed, until the mass will not become soft and slightly airy. Beat the eggs one at a time add lemon juice and vanilla extract. Pour the batter onto cooked cake. Bake in the oven from 1 hour to 1 hour and 10 minutes. The edges should be well baked, and the middle should stay a little liquidy. Turn off the oven, open the door and leave the cheesecake in it for another 20 minutes. Take the cake out of the oven, draw a knife along the edge so that it moves away from the mold. Completely cool and refrigerate for at least 4 hours, or better for the whole night.
3. Make a lemon cream: grate ginger on a shallow grater; place a fine sieve over the bowl and wipe through it ginger with a rubber spatula. The result is ginger the juice.
4. In a small non-oxidizing saucepan, beat the eggs, sugar and cream. Add lemon and ginger juice and cook for 6 minutes on average stirring constantly, until the mixture thickens and starts bubble. Remove the pan from the heat, add the creamy little and stir until it dissolves. Strain and wipe the resulting cream through a fine sieve using a rubber spatula; cool. Then refrigerate in the refrigerator.
5. Spread the cream on the surface of the cheesecake and place in fridge for about 30 minutes. Remove the split ring and cut the cheesecake into pieces. Garnish with strawberries on top. Note: Meyer’s small lemons (also known as Chinese lemons) are sweeter than usual. If you can’t find them, mix in equal parts lemon and orange juice.