TANGY LEMON CHEESECAKE

Tangy Lemon Cheesecake image

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.

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 15

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 large 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 zest

Steps:

Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , 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., 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. , 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 zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 295mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.