Dessertsclosetcooking
Lemon New York Style Cheesecake with Gingersnap Crust (6-7 inch pan)
A bright summery intensely lemon flavour New York style cheesecake that is decadently smooth and creamy.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.
butter, melted3 tablespoons
2
Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
cream cheese, softened16 ounceseggs2lemon (juice and zest)1
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!.)
Nutrition Facts
calories
Calories 484
fat Content
Fat 31g
fiber Content
Fiber 1g
sugar Content
Sugars 32g
sodium Content
Sodium 367mg
protein Content
Protein 6g
trans Fat Content
Trans 0.2g
cholesterol Content
Cholesterol 120mg
carbohydrate Content
Carbs 46g
saturated Fat Content
Saturated 15g
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