Baked Lemon Cheesecake Recipe

A mouth-smacking baked lemon cheesecake recipe.  Nice and tart.

As much as I love cheesecake, I'm also a fan of lemon cakes in general. If you're looking for a tasty lemon cake, check out this great lemon cake recipe.

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Baked Lemon Cheesecake Recipe Adapted from the internet The Ingredients 18 Gingersnaps 1/4 pound (1 Stick) of melted Butter 1/4 Cup of Sugar Teaspoon Almond Extract 4 (8 ounce) bars of softened Cream Cheese 1 Cup of Sugar 1 Tablespoon of Cornstarch 1 of Teaspoon Coconut Extract 2 Tablespoon of Lemon Juice 3 Teaspoons of grated Lemon rine 4 Eggs 1/2 Cup of Heavy Whipping Cream

The Directions

For the Crust: Make your Ginger snap crumbs by using a food processor or simply place Ginger snaps in a plastic bag and crush using a rolling pin.  Mix thoroughly gingersnaps, melted butter, sugar and almond extract in a small bowl.  Spread mixture in the bottom of a 9 inch springform pan and up 1 1/2 inch on the side.  Place in refrigerator and allow to hardened. 

For the Filling: Preheat Oven at 350°F.  Using an electric mixer blend cream cheese on low speed in a mixing bowl.   Use spatula to scrape sides and paddle of mixer.  Add in the sugar slowly, and continue to beat until creamy.  Add in cornstarch, lemon juice, coconut extracts and grated Lemon rind and mix until blended.  Add in eggs one at a time and continue to mix at lowest speed until eggs are incorporated in the batter.  Add in heavy whipped cream and continue to mix.  Pour the mixture into your crust and use offset spatula to smooth out the batter. 

Bake for 1 hour or until center jiggles.  Remove from oven and let cool on a wire rack.  Place in the refrigerator and allow to set before removing sides.  Serve and enjoy your Baked Lemon Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.