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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I like the sound of this with the lemon sauce poured on cheesecake.This does take time to make because of refrigerating cake and sauce overnight before serving. Ingredients:
2 1/2 cups gingersnaps, crushed cookies (about 40 cookies) |
1/3 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 eggs |
1 tablespoon lemon juice |
1 tablespoon vanilla |
1/2 cup sugar |
2 tablespoons cornstarch |
3/4 cup water |
2 tablespoons butter |
1/4 cup lemon juice |
1 tablespoon grated lemon peel |
2 tablespoons butter |
Directions:
1. In a small bowl, combine cookie crumbs and melted butter; mix well.
2. Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
3. In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
4. Add eggs; beat on low just until combined.
5. Add lemon juice and vanilla; beat just until blended.
6. Pour into crust.
7. Bake at 350F for 30 to 40 minutes, or until center is almost set.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around the edge of pan to loosen; cool 1 hour.
10. To make Sauce:.
11. In a saucepan, combine sugar and cornstarch.
12. Stir in water until smooth;.
13. Bring to a boil over medium- high heat.
14. Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
15. Remove from the heat; stir in butter and lemon peel.
16. Refrigerate cheesecake and sauce overnight.
17. Serve sauce over cheesecake .
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