Lemon Gingersnap Cheesecake Dessert

Gingersnap cookies were originally created in Europe in the 13th century and were known for their spicy flavor and crunchy texture.

This is vegetarian recipe. Dish can be prepared in 245 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Lemon Gingersnap Cheesecake Dessert

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 45 min Rest Time 180 min Total Time 4 hrs 5 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Gingersnap cookies
• 5 tablespoon Unsalted butter
• 16 ounce Cream cheese
• 1 cup Granulated sugar
• 2 teaspoon Lemon zest
• 4 tablespoon Lemon juice
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 1 cup Whipped cream
• 8 piece Lemon slices

Instructions

1. Preheat the oven to 325°F (163°C).
2. Crush the gingersnap cookies in a food processor.
3. Melt the butter and mix it with the crushed cookies. Press the mixture into the bottom of a greased 9-inch (23 cm) springform pan to form the crust.
4. In a large bowl, beat the cream cheese, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cream cheese mixture over the crust in the springform pan.
7. Bake for 45 minutes or until the center is set.
8. Remove from the oven and let it cool in the pan for 10 minutes.
9. Transfer to a wire rack and let it cool completely.
10. Refrigerate for at least 3 hours or overnight.
11. Serve chilled with whipped cream and garnish with lemon slices.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 30g47%

Total Carbohydrate 40g14%

Sugars 28g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.