Lemon Cheesecake Recipe

Cheesecake

1. 1

   Prepare the Crust

   Preheat your oven to 350°F (175°C). Crush the gingersnap cookies into fine crumbs and mix with melted butter and sugar until combined. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.

2. 2

   Make the Cheesecake Filling

   In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, vanilla extract, and lemon juice, mixing until well combined. Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.

3. 3

   Bake the Cheesecake

   Pour the cheesecake filling into the cooled crust and smooth the top. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

4. 4

   Prepare the Lemon Curd

   In a saucepan over medium heat, whisk together lemon juice, sugar, and egg yolks. Cook until thickened, stirring constantly. Remove from heat and stir in butter until melted. Let cool.

5. 5

   Make the Blackberry Coulis

   In a small saucepan, combine fresh blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries break down and the mixture thickens. Strain through a fine mesh sieve to remove the seeds. Let cool.

6. 6

   Serve

   Once the cheesecake has chilled, slice and serve with a dollop of lemon curd and a drizzle of blackberry coulis on top.