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Classic Cheesecake with a Gingersnap Cookie Crust
Crust:
2 cups gingersnaps crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch fine sea salt
Filling:
3 (8-ounce) packages cream cheese, room temperature
1 & 1/4 cup sugar
1/4 teaspoon fine sea salt
4 eggs, room temperature
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
12 ounces (1 1/2 cups) Greek yogurt (2% or full fat), room temperature
Topping:
3/4 cup heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla
Preheat oven to 350. Wrap 3 layers of foil around the bottom of a 9”
springform pan.
In a blender or food processor, pulse the crust ingredients together until
combined. Press into the bottom of the springform pan and bake for 10 minutes.
Remove from oven onto a cooling rack.
Reduce the oven temperature to 325.
In the bowl of an electric mixer, beat the cream cheese on low speed until no
lumps remain. Add in the sugar and salt; continue mixing on low until the
ingredients are incorporated. Scrape down the sides and bottom of the bowl as
needed.
Add in the eggs, one at a time, beating after each addition until fully
incorporated. Continue scraping down the sides and bottom of the bowl as
needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and
Greek yogurt. (Stir the yogurt first if it has separated while coming to room
temperature.) Mix just until combined.
Pour the filling into the pan and place it into a large roasting pan. Place
the pan into the oven and quickly pour hot water into the roasting pan so that
it comes up about 1 inch up the foil-wrapped springform pan.
Bake for 55-70 minutes or until the cheesecake is set on the sides and just
jiggles a bit in the center when the pan is shaken. Remove the cheesecake from
the water bath and place back in the warm oven. Turn the oven off and crack
the oven door. Leave the cheesecake in the oven for 1 hour.
Remove the cheesecake from the oven and run a thin knife along the edge of the
pan. Let the cheesecake continue to cool to room temperature. Place in the
refrigerator for several hours to chill completely.
Before serving, make the whipped cream:
Place a mixing bowl and mixer’s whisk attachment in the freezer for a few
minutes. Pour the whipped cream into the chilled bowl and add the sugar and
vanilla. Beat just until stiff peaks form. Place in a piping bag fitted with a
star tip.
Run a thin knife along the edge of the pan once more before removing the sides
from the pan. Pipe whipped cream across the top. Serve with more whipped cream
on the side if desired.
