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Lemon Cheesecake slice

Lemon Cheesecake

Course Desserts
Servings 12


  • 2 1/2 cups gingersnaps crushed
  • 1/3 cup butter melted


  • 3 pkgs 8 oz each cream cheese softened
  • 1 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract


  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 3/4 cup water
  • 2 tbsp butter
  • 1/4 cup lemon juice
  • 1 tbsp lemon peel grated


  • In a small bowl, combine cookie crumbs and butter, mix well. Press onto the bottom and 2 inches up the sides of a greased 9-in. springform pan and set aside.
  • In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low until just combined. Add lemon juice and vanilla, beat until just blended. Pour into crust.
  • Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool on wire rack of 10 mins. Run a knife around the edge of pan to loosen. Let cool for another hour.


  • In a saucepan, combine sugar and cornstarch. Stir in water until smooth, bring to a boil. Reduce heat, cook and stir over meduim heat for 2 minutes or until thickened. Remove from heat.