Cheesecake With Meyer Lemon-Ginger Curd
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
57
Spice
59
Sweetness
53
Sourness
40
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Make the crust: Preheat the oven to 350 degrees F
2
Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine
3
Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan
4
Bake until golden, about 10 minutes, then transfer to a rack and let cool completely
5
Reduce the oven temperature to 300 degrees F
6
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
7
Beat in the eggs, one at a time, then beat in the lemon juice and vanilla
8
Pour the batter into the prepared crust
9
Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes
10
Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes
11
Remove from the oven and run a knife around the edge of the cake to loosen
12
Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight
13
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
14
Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined
15
Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes
16
Remove from the heat and whisk in the butter until melted
17
Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool
18
Refrigerate until ready to use
19
Spread the curd over the cheesecake and refrigerate until set, about 30 minutes
20
Remove the springform ring and slice
21
Serve with strawberries
22
Photograph by Johnny Miller