Philadelphia Cheesecake with Lemon and Ginger
10 Servings
Prep Time:30 min Total Time:3 hr 30 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Mix the crushed ginger cookies with the melted butter. Press the mixture firmly onto the bottom of a 20 cm (8-inch) springform pan. Place in the refrigerator to chill and set.
2
In a bowl, beat together the Philadelphia cream cheese, powdered sugar, and lemon zest until smooth. Sprinkle the gelatin powder over 2 teaspoons of lemon juice mixed with 2 teaspoons of cold water. Let it sit for a few minutes, then gently dissolve it over a bowl of hot water or in the microwave (using short bursts), until liquid and clear. Let it cool slightly.
3
In a separate bowl, whip the cold whipping cream until soft peaks form. Add the chopped stem ginger, ginger syrup, and the dissolved gelatin to the Philadelphia cream cheese mixture and fold gently until combined. Then, carefully fold in the whipped cream until uniform. Pour the filling over the prepared cookie base and smooth the top with a spatula. Refrigerate for at least 2-3 hours, or preferably overnight, until completely set.
4
Before serving, decorate the cheesecake with thin slices of the remaining stem ginger in syrup and some fresh lemon zest.
