Categories: Company Dessert, Desserts

Ingredients

• 4 1/2 ounces gingersnap cookies
• 1/4 cup butter melted
• 2 8 ounce packages cream cheese
• 2 teaspoons vanilla extract
• 1 1/3 cups powdered sugar sifted
• 1 1/2 cups heavy whipping cream
• 4 large egg yolks
• 3/4 cup granulated sugar
• 3 ounces lemon juice
• 2 teaspoons finely grated lemon zest
• 1/4 teaspoon salt
• 2 ounces unsalted butter softened

Directions

1. Preheat oven to 325 degrees.

2. In a food processor chop cookies into fine crumbs. Combine with melted butter and press crumbs into bottom of a 9 inch spring-form pan.

3. TIP: This needs a layer of parchment paper cut to fit placed on the bottom. Otherwise it won’t come off of the pan.

4. Bake crust 5 minutes. Cool

5. In a large mixing bowl combine cream cheese and vanilla; beat for several minutes until smooth. Add powdered sugar and beat again until sugar is completely incorporated and mixture is smooth and light.

6. In a separate bowl beat cream until soft peaks form. Fold whipped cream into cream cheese mixture.

7. Spoon mixture into crust and place in freezer for 2-3 hours.

8. Place a medium-mesh strainer over a medium sized bowl and set aside. In a small saucepan add 1 inch of water and set over high heat. Once it boils, turn heat down to keep water at a simmer.

9. In a heat proof bowl that fits securely on top of saucepan, combine egg yolks and sugar. Place bowl over saucepan and stir in lemon juice, lemon zest and salt.

10. Cook over medium low heat for a couple of minutes stirring constantly. Stir in butter 1 tablespoon at a time and continue to cook until very thick and opaque. This took longer than I anticipated.

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15. Remove sauce from heat and pour through strainer. Press mixture through with the back of a spoon leaving coagulated egg proteins and zest behind.

16. Let cool 15 -20 minutes. While cooling remove cream cheese cake from spring form pan. Run a metal spatula around edge of pan, then release rim. Remove parchment from bottom of cruse and place on platter. Pour l eminent curd over cream cheese mixture.

17. Smooth your lemon curd into an even layer allowing some to dribble down sides of the cheese cake layer.

18. Place in freezer for at least 4 hours or over night. Then place in fridge to slightly thaw before serving.

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