Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


February 2019

Easy Recipes

Regional Cuisine Recipes

Kim Chee I

Kim Chee I Recipe
1 md Head napa cabbage (1 1/2 to 2 pounds) 2 1/2 tb Salt 1/4 lb Daikon (it's a Asian turnip) p...

read more

LemonGinger Cheesecake Recipe

LemonGinger Cheesecake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print LemonGinger Cheesecake recipe  PDF

ELAINE RADIS BGMB90B CRUST 15 Vanilla wafers
15 Gingersnaps
3 tb Sugar
1 tb Lemon peel grated
1/4 c Unsalted butter melted
FILLING 1 tb Unflavored gelatin plus
3/4 ts Unflavored gelatin
1/4 c Cold water
2 Zest from lemons
1 Fresh ginger 1 piece peele
3/4 c Sugar plus
2 tb Sugar
Salt pinch 3 Egg yolks large
3/4 c Whole milk
12 oz Cream cheese room temp
1/3 c Lemon juice fresh
1 1/2 c Whipping cream chilled
1 c Lemon curd

CRUST: Preheat oven to 350. Position rack in center of oven. Lightly oil 9 springform pan. Finely grind all wafers and gingersnaps w/ sugar and lemon peel in FP. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan. Press to form buttered crust. Bake until golden brown 12 Minutes. Cool before filling. FILLING: Sprinkle gelatin over cold water in small bowl. Let stand 10 minutes to soften. Mince lemon peel and ginger with sugar and salt in FP until all are as fine as sugar. Really zap it. Add yolks in FP and blend until Light and fluffy. Scald milk in heavy sauce pan. With FP running add milk through feed tube and blend well. Return mi ture to sauce pan. Stir over med. to low heat until mi ture thickens about 12 min. Do NOT BOIL. Add gelatin mi ture to custard and stir until dissolved. Refectories until thickened but not set (about 20 min), stirring often. Blend cream cheese and lemon juice in FP until smooth. Add custard (the stuff from the fridge) and blend until smooth. Pour into large bowl. Whip cream in med bowl till it holds soft peaks. Gently fold into custard filling. Pour 1/2 of filling over crust. Spoon 1/2 of lemon curd by T'sponfulls over filling. Swirl mi tures together using tip of knife. Pour remaining filling over. Spoon remaining curd over and repeat swirl. Refrigerate at least 4 hours or overnight. Run knife around sides of cake. Release pan. And you thought it was easy at least you don't have to bake. This is a wonderful cake but if you don't have a FP, forget it.... Lemon Curd can be bought at speciality stores or check the Gourmet section.

LemonGinger Cheesecake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
636 people have voted
Last Reviewed on 2019-02-20

Wednesday, Feb 20 2019 Download & Print LemonGinger Cheesecake recipe  PDF   Easy recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Marinated Salad

New Cooking Recipes

Pigs In a Blanket
Pigs In a Blanket Recipe

1 pk Hot dogs 1 pk Crescent rolls 5 sl American cheese Split hot dogs lengthwise. Add small strips of cheese on each hot dog. Wrap hot dog and cheese in crescent roll, rolling wide end first. Bake on ungreased pan according to crescent roll package, or until golden brown. Randy Rigg The Pinnacle Club BBS 812 963 9139 ...

Cooking Magazines: Crescent Roll Recipes » February 2019   Crescent Roll recipes RSS   New

Dish Of The Day

Fabric Softener Smoothie

Fabric Softener Smoothie Recipe
7 Or 8 ice cubes 1 cup Milk 1 large Scoop vanilla ice cream Blue food coloring TOOLS Ble...
read more

Category: » Smoothie Recipes

View more dishes