Tangy Lemon Cheesecake

By Gilmore

Ingredients

• FILLING:
• 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 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 peel

Details

Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

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

•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.

•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.

•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.