Lemon Cheesecake with Ginger Shortbread Crust

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I was recently invited by Walkers Shortbread to become an ambassador for their company. I've been a lifelong fan of Walkers Shortbread, so I jumped at the chance to join their program. One of the things I love about Walkers products is that they are made with all natural ingredients. The original shortbread is still made with just four ingredients: flour, butter, sugar, and salt, that's it!
As an ambassador, Walkers Shortbread has supplied me with several boxes of their cookies (score!). Included in this box was a box of the stem ginger shortbread cookies. I had never had the stem ginger cookies, one of Walkers' gourmet line of shortbreads but they may have become my new favorite. They are the perfect marriage of a shortbread cookie and gingersnap! I decided to grind them up and use the ginger cookies to make the crust for my lemon cheese cake.

Lemon Cheesecake with Ginger Shortbread Crust

Source: Food.com, by studentchef, adapted

PRINTABLE RECIPE

For the Crust:

1 5.3 ounce package of Walkers Stem Ginger Cookies, finely ground

2 Tablespoons butter, melted

For the Filling:

1 lb cream cheese, at room temperature
2/3 cup granulated sugar
1/2 cup sour cream
3 eggs, at room temperature, lightly beaten
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract

Cheesecake topping:

3/4 cup sour cream
3 tablespoons granulated sugar
1/3 cup whipping cream

 Blackberry Topping:

2 1/2 cups of fresh blackberries, divided

1/4 cup sugar

1 teaspoon lemon juice

1 teaspoon freshly grated ginger

METHOD:

For the Crust:

Preheat oven to 400 degrees. Lightly butter the sides of an 8 inch springform pan.

Place the Walkers ginger shortbread cookies into a food processor and process until they become crumbs with no large pieces. Stir in the melted butter and press the mixture evenly over the bottom of an 8 inch springform pan.

Place the springform pan on top of a flat baking pan or cookie pan. Bake the crust for about 5-8 minutes of until it starts to brown a bit around the edges.

For the Cheesecake Filling:

 In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the  sour cream. Add the in beaten eggs, in a slow stream and mix until well combined. Scrape down the bowl, and stir in lemon juice, zest, and vanilla.

Pour into baked ginger crust and place in oven. Immediately turn heat down to 300 degrees F and bake for one hour.

Turn oven off. Crack open the oven door and let cake sit in oven for another 30 minutes. Remove cake from the oven and set on rack while mixing up the topping.

For cheesecake topping:

Set oven temp to 350 degrees.

In a bowl, combine all three ingredients, mix with a spoon until smooth.

Spread the mixture over top of baked cheesecake. If your cheese cake has any cracks on top,use the topping to fill them in.

Bake until set, about 10-15 minutes. Allow cake to cool for several hours before removing side of springform pan. Chill until ready to serve.

For the blackberry topping:

Place 1 1/2 cups of the blackberries into a small sauce pan. Add the rest of the ingredients, cook over medium high heat until the berries release their juices, about 5 minutes. Remove from the heat and stir in the remaining blackberries. Top the cooled cheesecake with the blackberry mixture. 

Cheesecake can be wrapped closely in plastic and refrigerated for about four days or frozen two weeks.

 This lemony cheesecake has a ginger-laced shortbread crust and is topped with a blackberry compote. It would be the perfect ending for your Mother's Day lunch or brunch.

Walkers has provided me with a special promo code for my readers to save 20% off your next purchase from, www.walkersus.com. Go to the site, place your order for any of their regular priced products and when you check out enter the code #HBBSPRING to receive the 20% discount on your order. This is offer is good until May 24th, 2013, so don't miss out!