Rachael Ray Every Day

Gallery

Credit: Photography by Sang An

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir the crushed cookies, cinnamon, and kosher salt. Mix in the melted butter. Press evenly onto the bottom of a 9-inch springform pan. Freeze until firm, at least 10 minutes. 

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  • Meanwhile, in a large bowl, using an electric mixer on medium- high speed, beat the cream cheese until smooth, 2 to 3 minutes. With the mixer running, slowly pour in the condensed milk, occasionally stopping to scrape down the sides of the bowl. Beat in the lemon zest and juice, vanilla, and ginger. 

  • Pour the filling over the crust; smooth the top. Cover and refrigerate for 1 hour, then spread the lemon curd over the top. Cover and refrigerate until set, at least 3 hours.

  • Just before serving, run a butter knife around the edges of the pan, then release the sides of the pan from the cake. Cut into wedges and serve with the whipped cream.     

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