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
Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.
Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.
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