Lemon Cheesecake

Creamy, tangy and bright with lemon zest, on a crisp gingersnap crust. Chew a few Richberry halves first and the lemon and cream cheese taste sweeter.

Total time: 8 hr 35 min
Servings: 12
Difficulty: Medium

Lemon cheesecake — Sweet moments, naturally.

Ingredients

Gingersnap crust

7 oz (198 g) crisp gingersnap cookies (or graham crackers)
4 tbsp (57 g) unsalted butter, melted
3 tbsp sugar
pinch kosher salt

Cheesecake batter

2 lb cream cheese, softened
1 tbsp lemon zest, packed (from 1–2 lemons)
4 large eggs
1 cup (227 g) sour cream
pinch kosher salt
1 cup sugar

Directions

Preheat oven to 350°F (175°C).
Lay a sheet of foil on a baking sheet, large enough to wrap around the outside of your pan, and set aside.
Make the crust.
Process the gingersnaps to fine, even crumbs, then mix with the melted butter, sugar and salt. Press into the bottom (and up the sides, if you like) of a 10-inch pan. Bake for 15 minutes, then set on a rack.
Set up a steam bath.
Lower the oven to 325°F (165°C). Put a 9x13-inch baking dish on the lower rack and fill it with boiling water.
Make the filling.
Beat the cream cheese until completely smooth, scraping the bowl often, then beat in the lemon zest and salt. Add the eggs one at a time, mixing just until each is combined, then beat in the sour cream on low speed.
Bake the cheesecake.
Spread the filling over the crust, set the pan on the foil-lined sheet and fold the foil up around it. Bake on the center rack, above the water, for 1 hour, until set and dry on top but still jiggly in the middle.
Cool and chill.
Turn off the oven and leave the cheesecake inside with the door closed for 60 minutes. Once it reaches room temperature, refrigerate for at least 6 hours, then top with lemon curd and serve.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.