Tangy Lemon Cheesecake Recipe
Tangy Lemon Cheesecake Recipe photo by Taste of Home

Tangy Lemon Cheesecake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
MAKES: 12 servings

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 McCormick® Pure 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

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.

Directions

  1. Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.
  2. 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.
  3. 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.
  4. 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.
Originally published as Tangy Lemon Cheesecake in Taste of Home December/January 1999, p27

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.

Sweet White Wine

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

Reviews for Tangy Lemon Cheesecake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Sep. 22, 2013

"i love anything with lemon and who does't love cheesecake. this recipe is a true winner for both. i plan to serve at the next pot luck at work. i know that i will be asked for the recipe."

MY REVIEW
Reviewed Apr. 22, 2011

"My son convinced me to make it for a family gathering. I thought it sounded good. It was delicious and a big hit!"

MY REVIEW
Reviewed May. 7, 2010

"Love this recipe! We make it every year for family gatherings."

MY REVIEW
Reviewed Sep. 15, 2009

"My mouth is watering now. Thischeesecake sounds absolutley delicious. It is a must try.Sue in Chilliwack, BC"

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