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Tangy Lemon Cheesecake Recipe

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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.

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Tangy Lemon Cheesecake Recipe

Prep: 20 min. Bake: 35 min. + chilling

Yield: 12 Servings

20 35 55

Ingredients

2-1/2 cups crushed gingersnap cookies (about 55 cookies)
1/3 cup butter, melted
FILLING:
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

Directions

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. Yield: 12 servings.

Nutritional Facts 1 slice with 5 teaspoons sauce equals 349 calories, 17 g fat (9 g saturated fat), 93 mg cholesterol, 295 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Tangy Lemon Cheesecake in Taste of Home December/January 1999, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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