Gingersnap Cheesecake Crust

Ingredients and Weight:

1. Gingersnap cookies: 250g (approximately 9 ounces)
2. Unsalted butter: 100g (approximately 3.5 ounces)
3. Sugar: 50g (approximately 1.8 ounces)
4. Philadelphia cream cheese: 500g (approximately 17.6 ounces)
5. Freshly squeezed lemon juice: 2 tablespoons
6. Ground cinnamon: 1 teaspoon
7. Vanilla extract: ½ teaspoon

Preparation Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total: 75 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. In a food processor, crush the gingersnap cookies into fine pieces.
3. In a bowl, melt the butter and sugar together using a microwave or over a double boiler.
4. Add the crushed cookies and mix well.
5. Press the cookie mixture into the bottom of a springform pan.
6. In a separate bowl, mix the cream cheese, lemon juice, cinnamon, and vanilla extract until smooth.
7. Pour the cream cheese mixture over the cookie crust.
8. Place in the preheated oven and bake for 45 minutes, or until the center is set and the edges are slightly golden.
9. Remove from the oven and let cool before slicing and serving.

Nutritional Information: (Per serving, assuming 8 servings total)

• Calories: 420
• Fat: 26g
• Carbohydrates: 36g
• Protein: 8g
• Fiber: 1g (approximate values may vary)

Dish Characteristics:

• Unique combination of gingersnap cookies and cream cheese for a creamy and spicy flavor.
• The crust provides a crunchy contrast to the creamy cheesecake filling.
• Slightly sweet with a hint of spice from the gingersnaps.

User Comments:

1. "This is an innovative and delicious combination of flavors! The gingersnap crust gives a unique spin on traditional cheesecake."
2. "The texture of the gingersnap crust is perfect - not too hard, not too soft."
3. "The lemon juice and vanilla extract add a nice touch to the cheesecake filling."

Special Precautions and Tips:

• Be sure to use fresh gingersnap cookies for the best flavor and texture.
• When mixing the cookie crust, be careful not to overmix, or it may become too dense.
• This cheesecake is best served chilled, so allow it to cool completely before slicing and serving.