Baked Lemon Cheesecake
Baking cheesecake creates a creamy texture that we’ve enlivened with lemons. Our version uses a cookie crust, and just a few simple ingredients for a luscious treat you can enjoy anytime.
- 2 cups Maria cookies
- 2/3 cup butter melted
- 2 teaspoons ground ginger
- 1 tablespoon sugar
- 2 cups cream cheese softened
- 3/4 cup icing sugar
- 1/2 cup heavy cream
- 1 large lemon zest & juice
- 4 eggs lightly beaten
- 1 cup lemon curd
- 1 lemon thinly sliced
Pulse the cookies in your food processor until they are fine crumbs (make sure it’s 2 cups of crumbs).
Add the ginger and sugar, and then the melted butter, continuing to process until the mixture is evenly blended.
Press the cookie crust into the bottom and up the sides of the springform pan. Refrigerate for about 15 minutes as you make the filling.
Beat the cream cheese, sugar, and lemon zest together until the mixture is smooth.
Next, beat in the cream and lemon juice.
Add the eggs one at a time, continuing to beat until the mixture is smooth and well blended.
Pour into the crust, and bake for approximately 1 hour, or until the outside is set, and the middle is just slightly jiggly. It will firm up entirely as it sets.
Remove from the oven and let it sit for about 10 minutes at room temperature. Then, refrigerate for at least 4 hours.
Note: Our recipe uses sugar-free Maria cookies, but you can easily substitute graham crackers, or another crispy sugar cookie.
Check out our own lemon curd recipe right here.