Lemon Ginger Cheesecake Pie
- prep time120 min
- total time 120 min
- serves 8
Lemon zest teams up with ginger twist for this powerful taste combo.
1 ⅓ cup (325 ml) ginger cookie crumbs
⅓ cup (75 ml) butter, melted
¼ cup (50 ml) granulated sugar
1 Tbsp (15 ml) finely chopped candied ginger (optional)Filling
1 envelopes (7 g) unflavoured gelatin
⅔ cup (150 ml) lemon juice
1 pkg (250 g) cream cheese, at room temperature
¾ cup (175 ml) granulated sugar
1 tsp (5 ml) ground ginger
1 cup (250 ml) 35% Real Whipping Cream
1 tsp (5 ml) vanilla
5 slices lemon for garnish (optional)
1. For the crust, stir ingredients together until well combined. Press into bottom and sides of 9' (23 cm) pie plate. Bake in preheated 375°F (190°C) oven 8 min. Cool before filling.Filling
1. For the filling, sprinkle gelatin over lemon juice in small saucepan; let rest 5 min until softened. Heat gently 1 min or until dissolved.
2. Beat cream cheese with sugar and ginger until light. Gradually beat in lemon juice mixture until combined. Refrigerate 15 to 20 min, stirring once until slightly thickened.
3. Beat Whipping Cream into thickened cream cheese mixture, turn into crust. Refrigerate 2 to 3 hours until set. Garnish with lemon slices.