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Tangy Lemon Cheesecake

 Tangy Lemon Cheesecake
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.
12 ServingsPrep: 20 min. Bake: 35 min. + chilling


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


  • 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

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Tangy Lemon Cheesecake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.