Tangy Lemon Cheesecake 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Tangy Lemon Cheesecake cont. 1/4 cup lemon juice 1 tablespoon grated lemon peel 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. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Tangy Lemon Cheesecake 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. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008