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Lemon Ginger Cheesecake Pie

Lemon Ginger Cheesecake Pie
PREP TIME
2h
YIELDS
8 servings

Lemon zest teams up with ginger twist for this powerful taste combo.

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Ingredients

Crust

1 ⅓
cup (325 ml) ginger cookie crumbs
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
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)
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Directions

Step 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.

Step 2

For the filling, sprinkle gelatin over lemon juice in small saucepan; let rest 5 min until softened. Heat gently 1 min or until dissolved.

Step 3

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.

Step 4

Beat Whipping Cream into thickened cream cheese mixture, turn into crust. Refrigerate 2 to 3 hours until set. Garnish with lemon slices.

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