Tuesdays with Dorie: Tall and Creamy Lemon Cheesecake

Ok, so I’m a little late with this week’s submission! This week's Tuesdays with Dorie recipe was chosen by Anne of Anne Strawberry: Tall and Creamy Cheesecake. I’d originally planned to make this as part of Christmas dinner, but due to the nasty weather in the Pacific Northwest, Christmas dinner turned out to be a very scaled-back affair. But I thought that this would be an excellent New Year’s Eve treat, so that became the plan. The recipe has a lot of variations so I took a look at those and figured out what I wanted to do.

I decided to make a gingersnap crust, since I love gingersnaps (maybe there’d be some left over) and to make it a lemon cheesecake. I thought that lemon would go well with the gingersnap crust. I’ve made cheesecakes before, but it had been a long time. Mine usually crack, which isn’t really wrong, but I want to find one that doesn’t crack.

This came together well, and it mixed for a long time before going in the oven. There was a lot of batter, but it filled the pan nicely. I had never baked a cheesecake in a water bath, and that seemed to work well. I’m not sure that I wrapped the springform pan securely enough. The crust seemed a little soggy when everything was said and done.

I liked the water bath, as my cheesecake didn’t crack! This cheesecake is really light, but still very rich. How can something be both light and rich? I refrigerated my cheesecake for the bare minimum that the recipe called for, 4 hours, but I think it could have gone for longer. It still seemed soft, but maybe that was the lightness of the cheesecake. This was a fairly foolproof recipe and I look forward to making it again.