This cheesecake-style dessert has a great lemon and ginger flavor.
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40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed
1/3 cup Land O Lakes® Butter, melted
1/3 cup sugar
3 (8-ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 tablespoons freshly grated lemon zest
3 tablespoons lemon juice
3 large Land O Lakes® Eggs
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup powdered sugar
1/2 teaspoon ground ginger, if desired
Crushed gingersnaps, if desired
Combine all topping ingredients except crushed gingersnaps in bowl; beat at high speed until stiff peaks form.
Heat oven to 350°F.
Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well. Press onto bottom of ungreased 13x9-inch glass baking pan.
Beat cream cheese in bowl until creamy. Add all remaining filling ingredients except eggs. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Pour mixture over crust.
Bake 22-25 minutes or until cheesecake is set 1 inch from edges. Cool at room temperature 2 hours. Refrigerate at least 3 hours.
Cut cheesecake into individual servings; place each onto dessert plate. Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.
- Use a food processor to crush the cookies into fine crumbs.
- You will need two lemons to make this dessert.