Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust
Cheesecake is one of my absolute favourite foods and I am so obsessed with the new York style cheesecake! When I was thinking about special desserts for easter, this lemon new york style cheesecake with gingersnap crust seemed like a no-brainer! I mean it's a cheesecake! It's nice and bright and spring-y with the intense lemon flavour! Perfect for Easter! Lemon and ginger is a fabulous flavour combination so I like to use crumbled gingersnap cookies for the crust! This cheesecake recipe is so easy to make and it takes very little actual hands on time. You pretty much just smash some gingersnap cookies into crumbs, mix with butter and press it into the bottom of a springform pan for the crust and then you simply mix the cream cheese, eggs, sugar, lemon and sour cream for the cheesecake itself before baking! I like to make cheese cakes in a smaller 6-7 inch springform pan to get a smaller cheesecake so I have provided the recipe for that along with the recipe for the more standard 8-9 inch spring form pan. Whether you are making this for Easter or for any other time, you are sure to enjoy this lemon new york style cheesecake with gingersnap crust and it's sure to disappear quickly!

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust
This cheesecake is nice served with a blueberry sauce or a strawberry sauce!

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust (6-7 inch pan)

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

A bright summery intensely lemon flavour New York style cheesecake that is decadently smooth and creamy.


ingredients
  • 1 cup gingersnap cookie crumbs
  • 3 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup sour cream (or heavy/whipping cream)
  • 1 lemon (juice and zest)
directions
  1. Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.
  2. Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
  3. Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 40-50 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it's also amazing while still warm from the oven!.)

Note: The cheesecake is set when the sides are solid and the centre is still a little jiggly when you shake it.
Option: Replace the gingersnap cookie crumbs with graham cracker crumbs, vanilla wafer, crumbs, etc. and optionally add 2 tablespoons sugar and 2 teaspoons ginger.
Option: Add 1 teaspoon vanilla extract to the cream cheese mixture!
Nutrition Facts: Calories 484, Fat 31g (Saturated 15g, Trans 0.2g), Cholesterol 120mg, Sodium 367mg, Carbs 46g (Fiber 1g, Sugars 32g), Protein 6g
Nutrition by: Nutritional facts powered by Edamam
Lemon New York Style Cheesecake with Gingersnap Crust

Lemon New York Style Cheesecake with Gingersnap Crust (8-9 inch pan)

Prep Time: 10 minutes Cook Time: 60 minutes Total Time: 1 hour 10 minutes Servings: 9

A bright summery intensely lemon flavour New York style cheesecake that is decadently smooth and creamy.


ingredients
  • 1 1/2 cups gingersnap cookie crumbs
  • 4 tablespoons butter, melted
  • 3 pkg. (8oz packages) cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup sour cream (or heavy/whipping cream)
  • 1 lemon (juice and zest)
directions
  1. Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.
  2. Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
  3. Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it's also amazing while still warm from the oven!.)

Note: The cheesecake is set when the sides are solid and the centre is still a little jiggly when you shake it.
Option: Replace the gingersnap cookie crumbs with graham cracker crumbs, vanilla wafer, crumbs, etc. and optionally add 2 tablespoons sugar and 2 teaspoons ginger.
Option: Add 1 teaspoon vanilla extract to the cream cheese mixture!
Nutrition Facts: Calories 486, Fat 30g (Saturated 14g, Trans 0.1g), Cholesterol 115mg, Sodium 364mg, Carbs 51g (Fiber 1g, Sugars 37g), Protein 6g
Nutrition by: Nutritional facts powered by Edamam

8 comments:

Heather Christo said...

I LOVE lemon and ginger together- this is a gorgeous cake!

Riz said...

That's such a great combination! (and here I was thinking I was clever for using digestives/tea biscuits instead of a standard graham base!)

Maria Lichty said...

A perfect summer dessert!

Marcy said...

Step #1 for the 8-9 inch pan still references 6-7 inch pan FYI

Happy said...

This looks so good!

A SPICY PERSPECTIVE said...

This cheesecake looks fabulous! and The flavors sound amazing together!

Mehndi said...

Woah! This looks amazing, Kevin!

Julie | Table for Two said...

That gingersnap crust is everything!

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