Tangy Lemon Cheesecake
Taste of Home
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This dessert gets added spark from a gingersnap crust and a luscious lemon sauce. The mix of sweet and tart is unexpected and delightful. I came up with the recipe based on several others I encountered on a trip to California with my husband for our 15th anniversary.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min. + chilling
Ingredients:
- 2-1/2 cups gingersnap cookies (about 40 cookies)
- 1/3 cup butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 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
Directions:
In a small bowl, combine cookie crumbs and butter; mix well. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.
In a large 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° 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 for 1 hour.
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. Yield: 12 servings.