• 12servings
  • 55minutes
  • 349calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 cups crushed gingersnap cookies (about 55 cookies)

  2. 1/3 cup butter, melted


  4. 3 packages (8 ounces each ) cream cheese, softened

  5. 1 cup sugar

  6. 3 eggs, lightly beaten

  7. 1 tablespoon lemon juice

  8. 1 tablespoon vanilla extract

  9. SAUCE:

  10. 1/2 cup sugar

  11. 2 tablespoons cornstarch

  12. 3/4 cup water

  13. 2 tablespoons butter

  14. 1/4 cup lemon juice

  15. 1 tablespoon grated lemon peel

Instructions Jump to Ingredients ↑

  1. Tangy Lemon Cheesecake Recipe photo by Taste of Home Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

  2. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust.

  3. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.

  4. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake. Yield: 12 servings.


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