This is just as the name says it is...
Lemon cheesecake with gingersnap crust. Everyone has their favorite cheesecake recipes, and if you don't you need to get Dorie Greenspan's Baking from My Home to Yours cookbook and make her tall and creamy cheesecake. It is by far the best I have ever had...ever! Just add some freshly grated lemon peel and about a tsp of lemon extract to the mix and you have delicious lemon cheesecake.
I used the swedish ginger thins for the crust and just added a little sugar and melted butter. Again, follow your favorite graham cracker crust recipe, but substitute gingersnap crumbs for graham cracker crumbs.
This was a light and spring-ish little dessert. I made them single serving size, of course, because they are so cute and easy to serve and eat. I feel my lemon cravings come back...stay tuned for more!