Tangy Lemon Cheesecake Recipe

5 4 11
Tangy Lemon Cheesecake Recipe
Tangy Lemon Cheesecake Recipe photo by Taste of Home
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Tangy Lemon Cheesecake Recipe

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5 4 11
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling

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

Nutritional Facts

1 slice: 349 calories, 17g fat (9g saturated fat), 93mg cholesterol, 295mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forTangy Lemon Cheesecake

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shortbreadlover User ID: 960739 24350
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
sjmehre User ID: 5945997 23104
Reviewed Apr. 22, 2011 Edited Jan. 19, 2016

"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
santinawestbrook User ID: 1258370 19107
Reviewed May. 7, 2010

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

MY REVIEW
RistaMutton User ID: 1056308 25156
Reviewed Sep. 15, 2009 Edited Jan. 19, 2016

"My mouth is watering now. This

cheesecake sounds absolutley delicious. It is a must try.
Sue in Chilliwack, BC"

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