tangy lemon cheesecake

Name: Tangy Lemon Cheesecake
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 cup(s) crushed gingersnap cookies (about 55 cookies); 1/3 cup(s) butter, melted; FOR THE FILLING; 3 package(s) (8 ounces each) cream cheese, softened; 1 cup(s) sugar; 3 - eggs, lightly beaten; 1 tablespoon(s) lemon juice; 1 tablespoon(s) vanilla extract; FOR THE SAUCE; 1/2 cup(s) sugar; 2 tablespoon(s) cornstarch; 3/4 cup(s) water; 2 tablespoon(s) butter; 1/4 cup(s) lemon juice; 1 tablespoon(s) grated lemon peel

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 20 Min

cook time 35 Min

method Bake

Ingredients For tangy lemon cheesecake

2 1/2 c

crushed gingersnap cookies (about 55 cookies)
1/3 c

butter, melted
FOR THE FILLING
3 pkg

(8 ounces each) cream cheese, softened
1 c

sugar
3

eggs, lightly beaten
1 Tbsp

lemon juice
1 Tbsp

vanilla extract
FOR THE SAUCE
1/2 c

sugar
2 Tbsp

cornstarch
3/4 c

water
2 Tbsp

butter
1/4 c

lemon juice
1 Tbsp

grated lemon peel

How To Make tangy lemon cheesecake

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.

2
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.
3
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.
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