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Lemon Gingersnap Cheesecake

February 27, 2013

Growing up, cheesecake was always my favorite dessert. It was the go to for all birthday celebrations. If it wasn’t a wonderful homemade version from my mom, it was that variety box from the freezer section at the grocery store. The turtle pieces always won out in that battle.

As the years have gone by, my love for cheesecake hasn’t waned (although my waistlines affinity for it has..), but my love for all things lemony has grown exponentially. Some of my favorite desserts involve lemon – making them light and springtimey and happy. I don’t think you can be mad when eating something lemon flavored. Puckered maybe. But not mad.

This cheesecake is the marriage of both of those loves. So light and fluffy and perfectly lemony, yet it gets a kick of savoury from the gingersnaps. A perfect contrast in my opinion.

What about you, what is your go to desert? For the relative non-dessert eaters in this house, I would love to hear your favorites and suggestions!

lemon_gingersnap_cheesecake_7(and yes my cheesecake has a zit. don’t judge, you’ve had them too..)


LEMON GINGERSNAP CHEESECAKE

Servings: 8
Time: 30 minutes active, 2 hours total. Best if made the day, or at least the morning, before you plan to devour

2 cups crushed gingersnaps
6 Tbsp butter, melted
2 packages cream cheese
1 cup sugar
3 large eggs
1 cup sour cream
zest and juice from 2 small lemons
pinch of kosher salt

Preheat oven to 350 degrees. In a medium bowl, combine the gingersnaps and butter and mix. Firmly press the mixture into the bottom of a 9 inch spring form pan, until an even crust has been built up. Bake for 10 minutes. Remove from the oven and allow to cool completely. Reduce oven temperature to 325 degrees.

In a large bowl, slowly beat the cream cheese with a hand mixer until smooth. Add the sugar and beat until combined. Add eggs one at a time and beat until incorporated. Beat in sour cream, lemon and salt. When crust has completely cooled, pour the mixture into pan.

Fill a roasting pan with 1/2 inch of water. Tear off 3 sheets of foil, roughly 14 inches long, and arrange them on top of each other so they are each offset from each other, creating a relative circle of foil. Gently place the cheesecake pan in the middle, and fold the foil up the sides of the pan. Press firmly to ensure that the foil is sealed all the way around. Place the pan in the roasting pan of water, and carefully place the pan in the oven. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle of the cheesecake comes out mostly clean. Remove the pan from the oven and place on a cooling rack. The cake will continue to set as it cools. Allow to cool completely before refrigerating.

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