Best 7 Lemon Cheesecake With Gingersnap Crust And Berry Topping Recipes

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Indulge in a symphony of flavors with our delectable Lemon Cheesecake with Gingersnap Crust and Berry Topping. This extraordinary dessert combines the tangy zest of lemon, the delightful crunch of gingersnaps, and the vibrant sweetness of berries. Prepare to tantalize your taste buds with this irresistible treat. Our recipe provides step-by-step instructions, ensuring a seamless baking experience. Discover the art of creating a velvety smooth cheesecake filling, a sturdy gingersnap crust, and a luscious berry topping. Elevate your dessert repertoire with this culinary masterpiece, perfect for special occasions or everyday indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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.

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!

LEMON CHEESECAKE



Lemon Cheesecake image

This is very good. You can't even tell it is made with low-fat ingredients.

Provided by Rebekah

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ tablespoons all-purpose flour
2 ½ tablespoons lemon juice
½ cup egg substitute
1 (8 ounce) container nonfat lemon yogurt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
  • Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 379 calories, Carbohydrate 34.5 g, Cholesterol 62.2 mg, Fat 23.6 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 297.8 mg, Sugar 23.7 g

GINGERSNAP CHEESECAKE CRUST



Gingersnap Cheesecake Crust image

A delicious crust for any cheesecake!

Provided by KRIS10JOY7

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 10m

Yield 8

Number Of Ingredients 4

1 ½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
⅓ cup white sugar
⅛ teaspoon salt

Steps:

  • Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 19.1 mg, Fat 10.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 100.2 mg, Sugar 14.4 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

Tips:

  • For a more intense ginger flavor in the crust, use a combination of ground ginger and crystallized ginger.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate, but you will need to trim the excess crust around the edges.
  • To prevent the cheesecake from cracking, bake it in a water bath.
  • Let the cheesecake cool completely before refrigerating it. This will help it set properly.
  • For a smoother cheesecake, strain the filling before pouring it into the crust.
  • Garnish the cheesecake with fresh berries and mint leaves before serving.

Conclusion:

This lemon cheesecake with gingersnap crust and berry topping is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your own liking. Whether you are a fan of lemon desserts or simply looking for a new cheesecake recipe to try, this recipe is sure to please.

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