Directions:
- Preheat over to 325.
- For Crust: Crumbled gingersnaps and mix with sugar and melted butter. Press into a greased springform pan. Bake for 10 minutes. After crust is done, turn oven down to 300.
- For Filling: Mix all ingredients, EXCEPT eggs, at low speed just until blended. Add eggs, individually, mixing at low until blended.
- Pour into crust. Tap to remove air bubbles. Bake at 300 for 55-60 minutes until center is just set. Cool in the oven for another hour.
- Run a knife around the edge to loosen before removing pan. Cool in the fridge for about 4 hours.
- Topping: Mix sugar and cornstarch in a small saucepan, add liquids slowly. Bring to a slow boil and stir until thick.
- To incorporate the egg yolk, first stir a tablespoon of the hot liquid into the yolk, then add to the lemon mix.
- Stir and heat until jelled. Cool before pouring over cheesecake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.74 Kcal (1519 kJ) | ||
| Calories from fat | 120.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 21% | |
|---|---|---|---|
| Cholesterol | 108.31mg | 36% | |
| Sodium | 223.62mg | 9% | |
| Potassium | 156.4mg | 3% | |
| Total Carbs | 55.93g | 19% | |
| Sugars | 35.99g | 144% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 292.77 Kcal (1226 kJ) | ||
| Calories from fat | 97.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 21% | |
|---|---|---|---|
| Cholesterol | 87.42mg | 36% | |
| Sodium | 180.49mg | 9% | |
| Potassium | 126.23mg | 3% | |
| Total Carbs | 45.14g | 19% | |
| Sugars | 29.05g | 144% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 4.79g | 12% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.8mg | 12% | |
| Calcium | 42mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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