Name: Tangy Lemon Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2-1/2 cups crushed gingersnap cookies (about 55 cookies) -; 1/3 cup butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 3 large eggs, lightly beaten -; 1 tablespoon lemon juice -; 1 tablespoon vanilla extract -; Sauce: -; 1/2 cup sugar -; 2 tablespoons cornstarch -; 3/4 cup water -; 2 tablespoons butter -; 1/4 cup lemon juice -; 1 tablespoon grated lemon zest -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tangy Lemon Cheesecake

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

2. 1/3 cup butter, melted -

3. Filling: -

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

5. 1 cup sugar -

6. 3 large 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 zest -

How to cook deliciously - Tangy Lemon Cheesecake

1. Stage

Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

2. Stage

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. Stage

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. Stage

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.