Lemon Cheesecake

This colorful lemon cheesecake is excellent for Easter or any springtime event. Serving any cheesecake is best when it can be made ahead and refrigerated until sliced and served. Again, no difference.   

This gorgeous cheesecake has only sliced lemons and mint sprigs for garnish. No expensive piping bags or extra processes are needed to make this dessert the focus of the meal.   

Lemon cheesecake crust can be made with several cookies. Gingersnap cookies are finely ground for the crust. Traditional options include Graham cracker crumbs, crushed vanilla wafer cookies, and Biscoff cookies.   


– 2 pounds full-fat cream cheese – 8 ounces sour cream (1 cup) – 3 large egg – Cooking spray – 10 ounces gingersnap cookies (about 40) – 7 tablespoons unsalted butter

– 1 1/4 cups granulated sugar, divided – 1/4 teaspoon kosher salt – 2 medium lemons, divided – 1 teaspoon lemon extract – 3 sprigs fresh mint


Put 2 pounds of full-fat cream cheese in a stand mixer or big bowl if using an electric hand mixer. Put 8 ounces sour cream and 3 big eggs on the counter. Leave the ingredients out for 2 hours to reach room temperature.

Heat the oven to 350°F with a rack in the lowest third. Cover the removable bottom of a 9-inch springform pan with parchment paper. Ring replacement and base attachment. If baked, the overhang will help you remove the cake from the foundation. Leak-proof the pan base with heavy-duty aluminum foil. Cooking spray the pan bottom and sides.   

Place 10 ounces gingersnaps 20 (1-second) pulses in a food processor bowl with the blade attachment will produce fine crumbs (approximately 1 3/4 cups). For finer crumbs, crush the cookies in a resealable plastic bag with a rolling pin. Transfer to a medium bowl.   

Put 7 tablespoons butter in a small microwave-safe bowl. Microwave 30-second intervals until melted, 60 seconds total. Pour on crumbs. Stir in 1/4 cup granulated sugar and 1/4 teaspoon kosher salt.   

Press evenly onto the bottom and sides of the springform pan. Bake 8 minutes. Finely grate 1 tablespoon of medium lemon zest. Juice the lemon to 3 teaspoons.   

Let the crust cool on a wire rack while you make the filling.   

Fill a large roasting pan with 1 inch of boiling water. Fit the springform pan in the roasting pan. Avoid splashing hot water into the cheesecake as you pour it onto the roasting pan. Bake 60–70 minutes until the middle is almost firm but wobbles when gently shaken. 

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