Tangy Lemon Cheesecake Recipe

Name: Tangy Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups crushed gingersnap cookies (about 55 cookies); 1/3 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 3 large eggs, lightly beaten; 1 tablespoon lemon juice; 1 tablespoon vanilla extract; 1/2 cup sugar; 2 tablespoons cornstarch; 3/4 cup water; 2 tablespoons butter; 1/4 cup lemon juice; 1 tablespoon grated lemon zest

Servings: persons

2-1/2 cups crushed gingersnap cookies (about 55 cookies)
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, lightly beaten
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon grated lemon zest

1
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
4
. Bake at 350u00b0 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.
5
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 zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.

1182

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/2 cups crushed gingersnap cookies (about 55 cookies), 1/3 cup butter, melted, 3 packages (8 ounces each) cream cheese, softened, 1 cup sugar, and more.

Yes, Tangy Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tangy Lemon Cheesecake

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