Tangy Lemon Cheesecake

By Lorena_321

Ingredients

• Crust:
• 2 1/2 cups gingersnap cookies (about 40)
• 1/3 cup butter, melted
• Filling:
• 3 pkgs. (8 oz. ea.) cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 T. lemon juice
• 1 T. vanilla extract
• Sauce:
• 1/2 cup sugar
• 2 T. cornstarch
• 3/4 cup water
• 2 T. butter
• 1/4 cup lemon juice
• 1 T. grated lemon peel

Preparation

Step 1

In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2” up the sides of a greased 9” springform pan. Place on baking sheet; and set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add lemon juice and vanilla; beat just until blended. Pour into crust. Bake at 350 degrees for 35 to 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 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 butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.