Meyer Lemon Cheesecake with Gingersnap Crust recipes
Ingredients
- 2 cups gingersnap cookie crumbs
- 4 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 2 pounds (4 8-ounce boxes) cream cheese, room temperature
- 1 ½ cups sugar
- 1 pinch kosher salt
- 4 large eggs, room temperature
- 1 ¼ cups sour cream, well-stirred
- 3 Meyer lemons, juiced and zested
Instructions
Meyer Lemon Cheesecake with Gingersnap Crust recipes serves 4 original recipe by The Naptime Chef.
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