One of the best I've had. A classic!
For crust:
- 240g ginger cookies, finely ground in a food processor (should make about 2 1/3 cups) (or 70 vanilla wafers - 8.5oz)
- 140g unsalted butter, melted and cooled (= 10 tablespoons)
For filling:
- 570g cream cheese, softened = (20 oz or 2.5 eight-ounce packages)
- 230g mascarpone cheese at room temperature (about 1 cup, 8 oz)
- ~150g? = 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
For topping:
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
Put oven rack in middle position and preheat oven to 175°C (350°F). Butter bottom and side of a 22-23cm (9-inch) springform pan.
Stir together cookie crumbs and butter in a bowl. then pat onto bottom and 3-4cm (1.5 inches) up side of springform pan. Bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
Make filling while crust bakes:
Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 30 to 40 minutes or until set. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
Make topping:
Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
Makes 10 to 12 servings
