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Monday, March 28, 2016

Lemon Cheesecake

I made this for Easter and was pleased with how it turned out.  I put a lemon curd on the top and served it with fruit, but it would be delicious without either or both of those additions.  I made this with GF gingersnaps, and they held up well--I did smash them in a plastic bag with a mallet because they did not crumble well in my food processor.

  • 1 1/2 cups gingersnap crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the gingersnap crumbs, sugar and butter. Press onto the bottom and 2-in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack
  2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in the lemon juice, lemon peel and vanilla just until blended. Pour into the crust. Return pan to baking sheet.
  3. Bake for 40-45 minutes or until center is almost set. Cool pan on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Spoon lemon curd over the cheesecake before serving; serve with berries of various kinds on the side.

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