How to Make Eric Ripert Lemon Cheesecake with Butter Cookie Crust

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lemon cheesecake with butter cookie crust. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lemon Cheesecake with Butter Cookie Crust is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Lemon Cheesecake with Butter Cookie Crust is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook lemon cheesecake with butter cookie crust using 21 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Cheesecake with Butter Cookie Crust:

1. Make ready FOR COOKIE CRUST
2. Get butter cookie crumbs, I used pepperidge farms chessman cookies.You will need about 1 1/2 bags of the 7.25 oz bag.
3. Get confectioners sugar
4. Take melted butter
5. Prepare FOR LEMON CHEESECAKE FILLING
6. Prepare 8 ounce packages of cream cheese at room temperature
7. Make ready granulated sugar
8. Make ready salt
9. Take eggs
10. Prepare sour cream ( 3 cups )
11. Get fresh lemon juice
12. Prepare lemon zest
13. Get vanilla extract
14. Take FOR WHIPPED CREAM TOPPNG
15. Take heavy whipping cream
16. Prepare confectioners sugar
17. Get vanilla extract
18. Prepare FOR GARNISH
19. Get fresh berries of choice, some for serving after slicing
20. Make ready thin lemon slices
21. Take chcolate shavings

Steps to make Lemon Cheesecake with Butter Cookie Crust:

1. PREPARE BAKING PAN
2. Spray a 9 inche diameter removable bottom springform pan with 3 inch high sides with non stick spray, line bottom with parchment paper to fit.
3. FOR CRUST
4. Combine crumbs, confectioners sugar and butter mix well. Press into bottom and a bit up the sides of the prepared pan. Bake at 350 for about 10 minutes until golden brown. Cool before filling
5. Cover bottom and sides of cooled prepared crust pan with a double layer of aluminum foil tightly.This is to keep cheesecake dry while baking in a water bath pan.
6. PREPARE LEMON CHEESECAKE FILLING
7. Prehat oven to 325
8. In a large bowl beat cream cheese until smooth and fluffy, add sugar slowly than add salt. Beat in eggs one at a time, beat in sour cream, lemon juice, lemon zest and vanilla.Pour filling into prepated pan.
9. Place foil wrapped cake in a large roasting pan. Pour enough very hot water into roasting pan to come halfway up cake pan. (this is the water bath ) Bake until filling is slightly puffy and moves only a tiny bit in center when shaken.This will take about 1hour 25 to 30 minutes. Remove cake pan from water bath, remove foil. Cool cake on a wire rack until room temperature about 2 hours. Chill in refrigerator, uncovered until cold, then cover. Keep chilled at least overnight before removing from pan. To remove from pan cut around sides to carefully loosen bottom from sides with small sharp knife.remove side part of springform pan. Place cheesescake on serving dish.
10. FOR TOPPING
11. In a chilled bowl beat heavy cream until soft peaks form, add confectioners sugar and vanilla and beat until stiff. Spread over to and sides of cheesecake.
12. Garish wth thin lemon slices, fresh berries and chocolate shavings

So that is going to wrap this up for this exceptional food lemon cheesecake with butter cookie crust recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!