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Lemon Cheesecake With Gingersnap Crust

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Lemon Cheesecake With Gingersnap Crust

Ingredients

  • 2 cups ground gingersnap cookies
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 5 8-ounce packages cream cheese, room temperature
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 7 large eggs
  • 3 cups (24 ounces) sour cream
  • 2 tablespoons (packed) finely grated lemon peel
  • 2 tablespoons fresh lemon juice
  • lemon leaves or twists (optional)
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