Lemon gingersnap cheesecake with lemon curd and whipped cream.

  • Place one rack in the lower third of the oven and the other in the center. Preheat oven to 350°F/177°C.

  • Prepare the cheesecake pan: Grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Cut a 9-inch circular piece of parchment paper and line the bottom of the pan.

  • Prepare the crust: In a food processor, pulse the biscuits until they resemble the consistency of coarse sand. Transfer the cookie crumbs to a medium bowl and clean the food processor.Note: You may have a few larger pieces in the cookie crumbs. You can discard them or just mash them separately.

    8 ounces ginger biscuits

  • Add the brown sugar and ¾ of the melted butter. The mixture should have the consistency of wet sand. Once mixed, take a portion of the mixture, pressing it between your fingers; if it sticks, the crust has enough butter. If it falls apart, add the remaining melted butter.

    25 grams of cane sugar, 70 grams of melted butter

  • Transfer the mixture to the springform pan and use your fingers to spread an even layer across the bottom and about halfway up the sides of the pan. You can use the bottom of a measuring cup to tamp and level any areas (thicker crumbs equal a tougher, less crumbly crust).

  • Cook the crust: Bake in the middle of the oven for 8-10 minutes until the crust is aromatic, dry and lightly browned around the edges. Remove from the oven and cool to room temperature. Meanwhile, reduce oven temperature to 325°F/163°C.

  • Prepare the filling: In a small bowl, mix the sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to help release the essential oils.

    250 grams of granulated white sugar, Zest and juice of 1 lemon

  • Add cream cheese, skyr, and sugar-zest mixture to food processor. Blend until you obtain a smooth, creamy and homogeneous mixture. Scrape down the sides of the food processor to incorporate any unmixed bits. Blend again until completely smooth.Note: Don’t over mix, otherwise the cheesecake may break or be too runny.

    3 packages (8 ounces) Philadelphia cream cheese, 1 container (4 ounces) lemon skyr

  • Add the lemon juice, vanilla, ginger, cinnamon and salt and whisk to incorporate.

    2 teaspoons vanilla extract, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt

  • Add the eggs and blend until you obtain a smooth and homogeneous mixture. At this point the cream cheese filling will appear slightly runny.

    4 large eggs

  • Meanwhile, fill a medium saucepan (or electric kettle) with water and bring to a boil.

  • Pour filling into prepared crust. Use a toothpick or chopstick to pop any large air bubbles that form on the surface of the batter.

  • Prepare the water bath: Place the cheesecake pan on top of a large baking sheet and transfer it to the middle rack of the oven. Place a large baking tray in the lower third of the oven and fill it with boiling water.

  • Baking: Bake the cheesecake for 30 minutes, then reduce the oven temperature to 250°F and bake for an additional 45 minutes to an hour (or until the internal temperature of the cheesecake reaches 150°F in the center of the cake and the edges appear set). but the central part is still a little shaky). Turn off the oven and keep the cheesecake inside the oven for another 30 minutes.

  • Cool the cheesecake: Open the oven door and let the cheesecake cool for an hour inside the oven.

  • Remove the cheesecake from the oven and let it cool to room temperature, about 2 to 4 hours. Transfer to the refrigerator and chill the cheesecake for at least 6 hours or overnight.

  • Prepare the whipped cream topping: Whip the cream and icing sugar until stiff peaks form using a whisk and a metal bowl, an electric mixer or a stand mixer. Keep a cool head.

    118 grams of cream, 16 grams of icing sugar

  • Serve: Spread the lemon curd in an even layer over the top of the cake, leaving a 2-inch border around the edges. Top with whipped cream and lemon zest (if using). Cut and serve.

    ½ cup lemon cream, Zest of 1 lemon

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