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Lemon Cheesecake with Gingersnap Crust

Lemon Cheesecake with Gingersnap Crust
Photo by Mark Thomas

Ingredients

  • 2 cups gingersnap cookies
  • 2 tablespoons fresh lemon juice
  • 7 large eggs
  • 5 8-ounce packages cream cheese
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter
  • 3 cups sour cream
  • + 3 more ingredients
    • 2 cups sugar
    • 2 tablespoons finely grated lemon peel
    • Lemon leaves or twists

Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F. Stack...

View full recipe at Epicurious

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