©2005
AuthorDartagnan"full rich cheesecake with a hint of Key Lime using our Slaton Bakery Ginger Snap & Biscoff pie crust"
You will have 1/3 to 1/2 cup leftover with a springform pan. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. (consider using a small slow cooker bag)
Finely process ginger snaps, cookies and sugar in a food processor. Add the butter and process until moist crumbs form.
Press the mixture onto the bottom of the prepared pan (not on the sides of the pan).
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack. DECREASE the oven temperature to 325°.
Finely process ginger snaps, cookies and sugar in a food processor. Add the butter and process until moist crumbs form.
With a flat bottom cup, glass or bowl, Press the mixture onto the bottom of the pan, from the center outward and hand form up the sides.
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack. DECREASE the oven temperature to 325°.
Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
Beat in the Key lime juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
Remove from water bath and gently remove foil (or from bag), Transfer the cake to a cooling rack; let cool 1 hour. Refrigerate until the cheesecake is chilled completely through, at least 8 hours.
Place cooled deep dish pie dish in a roasting pan of hot water, the water should be about 1/2 way up.
Pour the cheese mixture over the crust in the pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will
become firm when it is cold).
Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours.
Ingredients
Directions
You will have 1/3 to 1/2 cup leftover with a springform pan. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. (consider using a small slow cooker bag)
Finely process ginger snaps, cookies and sugar in a food processor. Add the butter and process until moist crumbs form.
Press the mixture onto the bottom of the prepared pan (not on the sides of the pan).
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack. DECREASE the oven temperature to 325°.
Finely process ginger snaps, cookies and sugar in a food processor. Add the butter and process until moist crumbs form.
With a flat bottom cup, glass or bowl, Press the mixture onto the bottom of the pan, from the center outward and hand form up the sides.
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack. DECREASE the oven temperature to 325°.
Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.
Beat in the Key lime juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold).
Remove from water bath and gently remove foil (or from bag), Transfer the cake to a cooling rack; let cool 1 hour. Refrigerate until the cheesecake is chilled completely through, at least 8 hours.
Place cooled deep dish pie dish in a roasting pan of hot water, the water should be about 1/2 way up.
Pour the cheese mixture over the crust in the pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will
become firm when it is cold).
Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours.