Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: For the crust:; 6 oz. (185 g.) gingersnaps, plus more if needed; 1 1/4 cups (5 oz./155 g.) walnut halves; 1/4 cup (2 oz./60 g.) sugar; 5 Tbs. (2 1/2 oz./75 g.) unsalted butter, or as needed, melted; For the filling:; 1/2 lb. (250 g.) cream cheese, at room temperature; 1 cup (8 oz./250 g.) fresh whole-milk ricotta cheese; 1 cup (8 oz./250 g.) sugar; 4 large eggs, separated, at room temperature; 2/3 cup (5 fl. oz./160 ml.) heavy cream; Finely grated zest of 2 lemons, plus 1/4 cup (2 fl. oz./65 ml.) fresh lemon juice; 1 tsp. pure vanilla extract; 1/8 tsp. salt; Confectioners’ sugar for dusting (optional)

Lemon Cheesecake was pinched from <a href="http://blog.williams-sonoma.com/lemon-cheesecake/" target="_blank">blog.williams-sonoma.com.</a>

INGREDIENTS

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For the crust:

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6 oz. (185 g.) gingersnaps, plus more if needed

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1 1/4 cups (5 oz./155 g.) walnut halves

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1/4 cup (2 oz./60 g.) sugar

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5 Tbs. (2 1/2 oz./75 g.) unsalted butter, or as needed, melted

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For the filling:

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1/2 lb. (250 g.) cream cheese, at room temperature

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1 cup (8 oz./250 g.) fresh whole-milk ricotta cheese

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1 cup (8 oz./250 g.) sugar

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4 large eggs, separated, at room temperature

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2/3 cup (5 fl. oz./160 ml.) heavy cream

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Finely grated zest of 2 lemons, plus 1/4 cup (2 fl. oz./65 ml.) fresh lemon juice

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1 tsp. pure vanilla extract

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1/8 tsp. salt

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Confectioners’ sugar for dusting (optional)

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