Classic Cheesecake with a Gingersnap Cookie Crust recipes
Ingredients
- 2 cups Gingersnap Crumbs
- 6 Tablespoons Unsalted Butter, melted
- 2 Tablespoons Sugar
- 1 pinch Fine Sea Salt
- 24 ounces, weight Cream Cheese, At Room Temperature
- 1-1/4 cup Sugar
- 1/4 teaspoon Fine Sea Salt
- 4 Eggs At Room Temperature
- 2 teaspoons Fresh Lemon Juice
- 2 teaspoons Vanilla Extract
- 12 ounces, fluid Greek Yogurt (2% Or Full Fat), At Room Temperature
- 3/4 cups Whipped Cream
- 2 Tablespoons Sugar
- 2 teaspoons Vanilla
Instructions
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