LEMON CHEESECAKE WITH GINGERSNAP CRUST Bake the cheesecake at least one day ahead so that it has enough time to chill. Delicious. Upload a picture of this recipe Your email * Your photo * The maximum size allowed is 10M. *required fields OK Recipe Print Comments Photos Send this recipe to friends < Lemon Bread Pudding Chicken Paupiettes with Lemon-Tarragon Sauce >