A bright summery intensely lemon flavour New York style cheesecake that is decadently smooth and creamy.

ingredients
1 cup gingersnap cookie crumbs (gluten-free for gluten-free)
3 tablespoons butter, melted
16 ounces cream cheese, softened
2 eggs
2/3 cup sugar
1/3 cup sour cream (or heavy/whipping cream)
1 lemon (juice and zest)

directions
Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.
Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.

Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 40-50 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!.)

Note: The cheesecake is set when the sides are solid and the centre is still a little jiggly when you shake it.

Option: Replace the gingersnap cookie crumbs with graham cracker crumbs, vanilla wafer, crumbs, etc. and optionally add 2 tablespoons sugar and 2 teaspoons ginger.

Option: Add 1 teaspoon vanilla extract to the cream cheese mixture!

Nutrition Facts: Calories 484, Fat 31g (Saturated 15g, Trans 0.2g), Cholesterol 120mg, Sodium 367mg, Carbs 46g (Fiber 1g, Sugars 32g), Protein 6g