Best 7 Lemon Cheesecake With Gingersnap Crust And Berry Topping Recipes

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Indulge in a delightful symphony of flavors with our tantalizing lemon cheesecake, boasting a crispy gingersnap crust and a vibrant berry topping. This heavenly dessert combines the zesty tartness of lemons, the comforting warmth of gingersnaps, and the juicy sweetness of berries, creating a culinary masterpiece that will tantalize your taste buds and leave you craving for more. With its perfect balance of textures and flavors, this lemon cheesecake is an ideal treat for any occasion, whether it's a casual gathering with friends or a special celebration.

Here are our top 7 tried and tested recipes!

LEMON CHEESECAKE WITH GINGERSNAP CRUST



Lemon Cheesecake with Gingersnap Crust image

Categories     Cake     Cheese     Ginger     Dessert     Bake     Christmas     Cream Cheese     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 12

Crust
2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 8-ounce packages cream cheese, room temperature
2 cups sugar
1/4 teaspoon salt
7 large eggs
3 cups (24 ounces) sour cream
2 tablespoons (packed) finely grated lemon peel
2 tablespoons fresh lemon juice
Lemon leaves or twists (optional)

Steps:

  • For crust:
  • Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
  • Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
  • For filling:
  • Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
  • Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
  • Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
  • Test-kitchen tips
  • The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

LEMON CHEESECAKE WITH FRESH BERRY TOPPING



Lemon Cheesecake with Fresh Berry Topping image

This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bit of this lemon-ginger sensation.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 11h

Yield 16

Number Of Ingredients 14

1 3/4 cups crushed gingersnap cookies (about 35 cookies)
6 tablespoons butter or margarine, melted
1 tablespoon brown sugar
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
1/2 cup whipping cream
3 tablespoons lemon juice
2 tablespoons grated lemon peel
1/2 cup whipping cream
1 tablespoon powdered sugar
1 pint blueberries
2 cups raspberries
Lemon twists

Steps:

  • Heat oven to 350°F. Wrap outside of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake crust 5 to 7 minutes or until set. Cool 5 minutes at room temperature. Reduce oven temperature to 325°F.
  • Meanwhile, in large bowl beat cream cheese and sugar with electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each. On low speed, beat in cream, lemon juice and lemon peel. Pour over crust.
  • Bake 1 hour to 1 hour 10 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Loosely cover and refrigerate 8 hours or overnight before serving.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Spoon onto cheesecake. Top with berries and lemon twists.

Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 1 g

LEMON CHEESECAKE WITH GINGERSNAP CRUST



Lemon Cheesecake With Gingersnap Crust image

This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.

Provided by mersaydees

Categories     Cheesecake

Time 6h

Yield 12 serving(s)

Number Of Ingredients 26

1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon lemon peel, grated
1/2 cup sugar
1/4 cup fresh lemon juice
3 large egg yolks
6 tablespoons unsalted butter (3/4 stick)
20 vanilla wafer cookies
10 gingersnap cookies
3 tablespoons sugar
1 tablespoon lemon peel, grated
1/4 cup unsalted butter, melted (1/2 stick)
1 tablespoon unflavored gelatin
3/4 teaspoon unflavored gelatin, additional
1/4 cup cold water
2 lemons, the peel only (removed with a vegetable peeler)
fresh ginger, peeled (1 1-inch piece)
3/4 cup sugar
2 tablespoons sugar (additional)
salt, generous pinch
3 large egg yolks
3/4 cup milk (do not use lowfat or nonfat)
12 ounces cream cheese, room temperature
1/3 cup fresh lemon juice
1 1/2 cups whipping cream, chilled
of fresh mint, sprigs (garnish)

Steps:

  • LEMON CURD (makes about 1 cup).
  • In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
  • In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
  • Add in lemon juice and yolks, then butter; mix.
  • Stir over medium heat until very thick, about 5 minutes; do not boil.
  • Transfer to bowl. Add gelatin and stir to dissolve.
  • Cool completely, stirring frequently, about 1 hour.
  • CRUST.
  • Position rack in center of oven and preheat to 350 degrees farenheit.
  • Lightly oil 9-inch-diameter springform pan.
  • Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
  • Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
  • Bake until golden brown, about 12 minutes. Cool.
  • FILLING.
  • In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
  • In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
  • Add yolks and blend until light and fluffy.
  • In heavy medium saucepan, scald milk.
  • With processor running, add milk through feed tube and blend well.
  • Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
  • Add gelatin mixture to custard and stir until dissolved.
  • Strain into bowl, pressing on solids with back of spoon.
  • Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
  • Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
  • In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
  • Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
  • Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
  • Refrigerate cheesecake at least 4 hours or overnight.
  • After running a knife around sides of cake, release pan sides.
  • Garnish with mint.

Nutrition Facts : Calories 505.7, Fat 35.9, SaturatedFat 21, Cholesterol 204.4, Sodium 179.2, Carbohydrate 43.4, Fiber 1.3, Sugar 27.7, Protein 6.4

LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING



LEMON CHEESECAKE WITH GINGERSNAP CRUST AND BERRY TOPPING image

Categories     Dairy     Dessert

Yield 8 slices

Number Of Ingredients 14

For filling:
3 8-ounce packages cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
2 tablespoon grated lemon peel
Crust:
2 cups ground gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Topping:
Water
Sugar (to taste)
Blackberries (1 pkg.)
Raspberries (1 pkg.)

Steps:

  • Preheat oven to 350 degrees. Grind gingernaps in a food processor. In a medium bowl, stir crumbs and butter until evenly moistened. Press mixture into the bottom of a 9" spring-form cheesecake pan. Bake crust until golden brown, about 12 minutes. Cool completely. Using an electric mixer, beat cream cheese until smooth (no lumps). Slowly add sugar until fully mixed. Add eggs one at a time, beating for about 30 seconds each. Make sure not to overmix from this point on. Mix in lemon juice and the grated peel. Pour filling into crust. Cover the pan with foil, then place in a larger pan with high sides (jelly-roll etc.). Bring water to a boil and fill the outer pan with water, ensuring that none is getting into the cheesecake. Place in the oven and bake until the outer edges are set and slightly golden and the center is not fully set and is still glossy, about 75 minutes (make sure to keep watch though!). Try not to open the oven door, though, for this can cause cracks. When done, place in a wire-cooling rack until completely cool. Chill covered in the refrigerator overnight (at least 4 hours, preferably more). To make the topping, simply mash the berries in a medium sized bowl and add a minimal amount of water. Then add about a tablespoon of sugar, to taste, to counteract the bitterness of the berries. Serve chilled. Add berries individually to each slice, unless planning on eating the whole cake. Otherwise, it will get soggy. Garnish with a lemon or mint leaf. It generally makes 8 slices, but it is pretty rich, so it will likely serve more. Enjoy!

TANGY LEMON CHEESECAKE



Tangy Lemon Cheesecake image

This dessert gets added spark from a gingersnap crust and a luscious lemon sauce. The mix of sweet and tart is unexpected and delightful. I came up with the recipe based on several others I encountered on a trip to California with my husband for our 15th anniversary.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

2-1/2 cups crushed gingersnap cookies (about 55 cookies)
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, lightly beaten
1 tablespoon lemon juice
1 tablespoon vanilla extract
SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Combine cookie crumbs and butter; press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs; beat on low speed just until combined. Beat in lemon juice and vanilla. Pour into crust., Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and zest. Refrigerate cheesecake and sauce overnight. Serve sauce over cheesecake.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 295mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

GINGER LEMON CHEESECAKE BARS



Ginger Lemon Cheesecake Bars image

These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.

Provided by pho1962

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h10m

Yield 18

Number Of Ingredients 9

1 (16 ounce) package gingersnap cookies, crushed
⅓ cup brown sugar
¼ cup butter, melted, or as needed
1 tablespoon ground ginger
2 (8 ounce) packages cream cheese, softened
2 eggs
½ cup white sugar
¼ cup lemon juice
2 teaspoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
  • Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
  • Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
  • Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g

LIME CHEESECAKE WITH GINGERSNAP CRUST



Lime Cheesecake With Gingersnap Crust image

This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. Very important - to cook remember to bake for 15 at 400 and turn oven down to 350 for remainder. The best way to ensure it doesn't crack is to (this is what I do) I bake my cheesecake at the end of the night, this way I won't need the oven anylonger and my cheesecake can take it's time to do it's magic!

Provided by veraj9170

Categories     Cheesecake

Time 1h20m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

1/4 cup unsalted butter
1 1/2 cups gingersnap crumbs
2 tablespoons sugar
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
2/3 cup lime juice
1 tablespoon lime zest
1/2 cup sour cream

Steps:

  • Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
  • Position your oven rack to center.
  • Butter the bottom of 9 inch springform pan.
  • NOTE: Your ingredients should be room temperature.
  • Crust:.
  • In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
  • Filling:.
  • In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
  • Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
  • LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
  • To serve:.
  • About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
  • NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).

Nutrition Facts : Calories 557.6, Fat 35.6, SaturatedFat 20.7, Cholesterol 155.6, Sodium 451.9, Carbohydrate 52.5, Fiber 0.8, Sugar 29.8, Protein 9.4

Tips:

  • To achieve a smooth cheesecake filling, make sure all ingredients are at room temperature before mixing. This will help prevent lumps and ensure a creamy texture.
  • Be careful not to overmix the cheesecake batter. Overmixing can result in a dense and crumbly cheesecake.
  • When baking the cheesecake, use a water bath to prevent the cheesecake from cracking. A water bath is created by placing the cheesecake pan inside a larger pan filled with hot water.
  • Allow the cheesecake to cool completely before refrigerating. This will help prevent the cheesecake from sinking in the middle.
  • For the best flavor, refrigerate the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and develop.

Conclusion:

This lemon cheesecake with gingersnap crust and berry topping is a delicious and refreshing dessert that's perfect for any occasion. The combination of tangy lemon, creamy cheesecake, and sweet berries is sure to please everyone. With a few simple tips, you can easily make this cheesecake at home and enjoy a slice of heaven.

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