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 large 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 zest
Reviews
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 son convinced me to make it for a family gathering. I thought it sounded good. It was delicious and a big hit!
Love this recipe! We make it every year for family gatherings.
My mouth is watering now. Thischeesecake sounds absolutley delicious. It is a must try.Sue in Chilliwack, BC