Saturday, October 3, 2009

Lemon Cheesecake with Gingersnap Crust

My father loved cheesecake.  He has been gone almost 15 years, but the grandson he never met carries on the tradition.  He is our cheesecake fanatic!

Lemon Cheesecake

  • 12 ounces gingersnap cookies
  • ¼ cup plus 2 tablespoons butter, melted
  • pinch salt

  • 1½ pounds cream cheese
  • 1 cup sugar
  • 2 lemons, zest and juice(about ¼ cup juice)
  • 4 large eggs
  • 1 teaspoon vanilla

Grind cookies in food processor.  Combine cookie crumbs, butter, and salt.  Press into a 9" springform pan.  Bake at 350° for 15 minutes.

Beat cream cheese and sugar until smooth.  Add juice, zest and vanilla.  Mix well.  Add eggs one at a time, beating well after each addition.  Pour filling into prepared crust.  Bake at 350° for 60-70 minutes.

Allow to cool and top with lemon curd( I like Alton Brown's ).

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