Saturday, March 28, 2009

Lemon Cheesecake with Gingersnap Crust

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!

5 comments:

dorie said...

You're right -- your little cakes are cute! I like that you used the Swedish Ginger Thins. They're such a good cookie and I bet they were really good with the lemon cheesecake.

Elyse said...

Mmm, this cheesecake looks delicious. Dorie's cheesecake is just fabulous, and I love what you've done with the ginger thin crust and lemon flavor. How perfect!

Snooky doodle said...

these look really good and th ginger thins base mst be delicious with the lemon flavour :)

Ingrid said...

Ooo, is it going to be lemon dessert week? I loved your brownie week.
~ingrid

Sarah said...

Wow - I new by the first picture that I was going to have to comment on how delicious this combo sounds!