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Lemon Cheesecake




Source of Recipe


Southern Living


List of Ingredients




2 cups finely crushed gingerbread cookies
1/4 cup butter, melted
4 (8 oz) pkgs cream cheese, softened
1 1/2 cups sugar
1 (8 oz) container sour cream
1 tbsp cornstarch
4 large eggs
1 tbsp grated lemon rind
1/3 cups fresh lemon juice
1 tsp vanilla extract

Recipe



Stir together gingerbread and butter in a bowl. Press into bottom and 1" up sides of an ungreased springform pan. Bake at 325 degrees for 10 minutes; let cool.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add sour cream and cornstarch, beating just until combined. Add eggs, 1 at a time, beating just until yellow disappears. Stir in lemon rind and remaining ingredients. Do not overbeat. Pour batter into baked crust.

Bake at 325 degrees for 50 minutes or until set. Turn off oven. Immediately run a knife around edge of pan, releasing sides. Close oven door and let cheesecake stand in oven 1 hour. Remove from oven; cool completely in pan on wire rack. Cover and chill 8 hours.