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 -

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.