 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
This dessert gets added spark from a gingersnap crust and a luscious lemon sauce. The mix of sweet and tart is unexpected and delightful. I came up with the recipe based on several others I encountered on a trip to California with my husband for our 15th anniversary. Ingredients:
2-1/2 cups crushed gingersnap cookies (about 55 cookies) |
1/3 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
3 eggs, lightly beaten |
1 tablespoon lemon juice |
1 tablespoon vanilla extract |
sauce: |
1/2 cup sugar |
2 tablespoons cornstarch |
3/4 cup water |
2 tablespoons butter |
1/4 cup lemon juice |
1 tablespoon grated lemon peel |
Directions:
1. Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2. In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust.
3. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
4. In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and peel. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake. Yield: 12 servings.
|
|