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Lemon New York Style Cheesecake with Gingersnap Crust

[heart_this] · Apr 12, 2017 · 18 Comments

Lemon New York Style Cheesecake with Gingersnap Crust

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

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)

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 (gluten-free for gluten-free)
  • 3 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • 2 eggs
  • 2/3 cup sugar
  • 1/3 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 (8-9 inch pan)

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

Prep Time: 10 minutes Cook Time: 1 hour 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
  • 24 ounces 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
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Cake, Cheesecake, Dessert, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Heather Christo says

    April 12, 2017 at 8:13 pm

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

    Reply
  2. Riz says

    April 13, 2017 at 4:27 am

    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!)

    Reply
  3. Maria Lichty says

    April 13, 2017 at 4:43 am

    A perfect summer dessert!

    Reply
  4. Marcy says

    April 13, 2017 at 7:18 pm

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

    Reply
  5. Happy says

    April 14, 2017 at 2:21 pm

    This looks so good!

    Reply
  6. A SPICY PERSPECTIVE says

    April 14, 2017 at 2:55 pm

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

    Reply
  7. Mehndi says

    April 18, 2017 at 10:42 am

    Woah! This looks amazing, Kevin!

    Reply
  8. Julie | Table for Two says

    April 19, 2017 at 2:26 am

    That gingersnap crust is everything!

    Reply
  9. Unknown says

    March 14, 2018 at 4:56 am

    Try it before you make a comment!!!!!!

    Reply
    • A Oldham says

      January 23, 2021 at 3:19 pm

      Yes!

      Reply
  10. Anonymous says

    April 2, 2018 at 3:19 pm

    Made this for Easter dinner with lemon creme sandwich cookie crust instead, not a crumb leftover. Was my best cheesecake to date. I was patient and let it cool slowly in the oven, etc before refrigeration. Thank you for the science behind this, everyone asked for the recipe <3

    Reply
  11. Michaela says

    July 13, 2018 at 9:51 pm

    Beautifully flavored, creaminess. An absolutely fool-proof cheesecake. Will be all smiles serving this to the family at the get together tomorrow. Thank you

    Reply
  12. Lana says

    May 1, 2020 at 11:32 am

    This has become my go to dessert. It is so light and airy and the lemon makes it even better. I also love the 6-inch pan size recipe. Just put one in the oven for tomorrow night. Thanks.

    Reply
  13. Becky says

    April 28, 2021 at 1:45 am

    I made this for a friends birthday. Here’s the message she sent me after she tried it. “Wow, Wow, Wow that was the best thing I’ve ever tasted”. I was tickled pink that she loved it! Thank you for the wonderful recipe. I’ll make this again.

    Reply
  14. Victoria says

    July 18, 2021 at 6:45 pm

    Sounds wonderful ! I don’t however understand about leaving the cake in the oven for cooling……..doesn’t the cake get overcooked in the warm oven’ even if the oven is off. Thanks so much

    Reply
    • kevin says

      July 20, 2021 at 9:20 am

      The idea is that is finishes baking in the residual heat in the oven, which is gentler than the direct heat with the oven on. Enjoy!

      Reply
  15. Jodi A Benz says

    November 21, 2022 at 9:08 am

    I think this recipe is missing the step to shut off the oven and leave the cheesecake in for 15-20 minutes. Can you verify, please? My attempt at the 6-7″ recipe came out runny, and never set. I love the flavors and want to try to make it again, only would like it to set. Thank you!!

    Reply
    • kevin says

      November 21, 2022 at 9:57 am

      I am a little confused, the step you mention is not a part of this recipe. For the 6-7 inch size you bake the cheesecake until set, which should be about 40-50 minutes. Once it is baked/set you remove it from the oven top cool on the counter.

      Reply

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