Lemon Cheesecake With Gingersnap Crust

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
1601
FAT
123%
CHOL
73%
SOD
17%

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Ingredients for 12 servings

6 tablespoons unsalted butter (3/4 stick)

Crust

1 teaspoon water

Lemon Curd

3/4 teaspoon unflavored gelatin , additional

3/4 cup sugar

10 gingersnap cookies

1/3 cup fresh lemon juice

1/4 cup fresh lemon juice

3/4 cup milk (do not use lowfat or nonfat)

1 tablespoon unflavored gelatin

1 1/2 cups whipping cream, chilled

fresh mint , sprigs (garnish)

1/4 teaspoon unflavored gelatin

1 tablespoon lemon peel , grated

Filling

2 tablespoons sugar (additional)

1/4 cup unsalted butter , melted (1/2 stick)

12 ounces cream cheese , room temperature

1/2 cup sugar

3 large egg yolks

2 lemons , the peel only (removed with a vegetable peeler)

20 vanilla wafer cookies

3 tablespoons sugar

salt , generous pinch

fresh ginger , peeled (1 1-inch piece)

1/4 cup cold water

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