It’s nice and bright and spring-y with the intense lemon flavour! Perfect for Easter! Lemon and ginger is a fabulous flavour combination so I like to use crumbled gingersnap cookies for the crust! This cheesecake recipe is so easy to make and it takes very little actual hands on time. You pretty much just smash some gingersnap cookies into crumbs, mix with butter and press it into the bottom of a springform pan for the crust and then you simply mix the cream cheese, eggs, sugar, lemon and sour cream for the cheesecake itself before baking!
Lemon Cheesecake with Gingersnap Crust Recipe
A bright summery intensely lemon flavour New York style cheesecake that is decadently smooth and creamy.
Ingredients
- 1 cup gingersnap cookie crumbs (gluten-free for gluten-free)
- 3 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 2 eggs
- 1/2 cup sugar
- 1/2 cup sour cream (or heavy/whipping cream)
- 1 lemon (juice and zest)
Directions :
- Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.
- Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
- Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 40-50 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!.