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 ½ cups gingersnaps, crushed cookies (about 40 Cookies); ⅓ cup butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup sugar; 3 eggs; 1 tablespoon lemon juice; 1 tablespoon vanilla; ½ cup sugar; 2 tablespoons cornstarch; ¾ cup water; 2 tablespoons butter; ¼ cup lemon juice; 1 tablespoon grated lemon peel; 2 tablespoons butter

Servings: persons

2 ½ cups gingersnaps, crushed cookies (about 40 Cookies)
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon lemon juice
1 tablespoon vanilla
½ cup sugar
2 tablespoons cornstarch
¾ cup water
2 tablespoons butter
¼ cup lemon juice
1 tablespoon grated lemon peel
2 tablespoons butter

1
In a small bowl, combine cookie crumbs and melted butter; mix well.
2
Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
3
In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
4
Add eggs; beat on low just until combined.
5
Add lemon juice and vanilla; beat just until blended.
6
Pour into crust.
7
Bake at 350F for 30 to 40 minutes, or until center is almost set.
8
Cool on a wire rack for 10 minutes.
9
Carefully run a knife around the edge of pan to loosen; cool 1 hour.
10
To make Sauce:.
11
In a saucepan, combine sugar and cornstarch.
12
Stir in water until smooth;.
13
Bring to a boil over medium- high heat.
14
Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
15
Remove from the heat; stir in butter and lemon peel.
16
Refrigerate cheesecake and sauce overnight.
17
Serve sauce over cheesecake .

1056

kcal

Calories

Fat

116

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 14 ingredients. The key ingredients include: 2 ½ cups gingersnaps, crushed cookies (about 40 Cookies), ⅓ cup butter, melted, 3 (8 ounce) packages 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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