This cheesecake-style dessert has a great lemon and ginger flavor.
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Crust
40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed
13 cup Land O Lakes® Butter, melted
13 cup sugar
Filling
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
Topping
1 cup Land O Lakes® Heavy Whipping Cream
14 cup powdered sugar
12 teaspoon ground ginger, if desired
Crushed gingersnaps, if desired
STEP 1
Heat oven to 350°F.
STEP 2
Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well. Press onto bottom of ungreased 13x9-inch glass baking pan.
STEP 3
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.
STEP 4
Bake 22-25 minutes or until cheesecake is set 1 inch from edges. Cool at room temperature 2 hours. Refrigerate at least 3 hours.
STEP 5
Combine all topping ingredients except crushed gingersnaps in bowl; beat at high speed until stiff peaks form.
STEP 6
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.
