Lemon Cheesecake with Gingersnap Crust
Indulge in the perfect balance of zesty and sweet with this Lemon Cheesecake with Gingersnap Crust, a dessert that's as vibrant as it is creamy. This recipe combines a buttery, spiced gingersnap cookie crust with a luscious cheesecake filling infused with fresh lemon zest and juice for a refreshing citrus twist. The silky-smooth texture of the cream cheese pairs beautifully with the bold, tangy flavors, while a dollop of homemade whipped cream and a garnish of lemon slices add an elegant finishing touch. With a straightforward process and a stunning presentation, this cheesecake is ideal for special occasions or simply treating yourself to a slice of heaven. Whether you’re searching for an eye-catching dessert for a gathering or craving something indulgent, this lemon cheesecake ticks all the boxes. Keywords: lemon cheesecake, gingersnap crust, citrus dessert, creamy cheesecake, homemade whipped cream.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 75 grams unsalted butter
- 450 grams cream cheese
- 150 grams granulated sugar
- 120 grams sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 120 milliliters heavy cream
- 2 tablespoons powdered sugar
- lemon slices (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan lightly with butter or cooking spray.
Place the gingersnap cookies in a food processor and pulse until they form fine crumbs. You should have about 2 cups of crumbs.
Melt the butter and combine it with the cookie crumbs in a medium bowl. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 8-10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and sugar together with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, lemon zest, lemon juice, and vanilla extract to the cream cheese mixture. Mix until fully combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing to prevent air bubbles in the batter.
Pour the cheesecake batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any trapped air bubbles.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, whip the heavy cream and powdered sugar together in a bowl until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake.
Garnish with lemon slices or additional lemon zest if desired. Slice and serve chilled.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.8 g | 407% | |
| Saturated Fat | 177.8 g | 889% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1359 mg | 453% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 231.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 869 mg | 67% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
