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We hope you got insight from reading it, now let’s go back to lemon cheesecake with butter cookie crust recipe. To make lemon cheesecake with butter cookie crust you need 21 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Lemon Cheesecake with Butter Cookie Crust:

1. Provide 1 FOR COOKIE CRUST
2. Take 2 1/2 cup butter cookie crumbs, I used pepperidge farms chessman cookies.You will need about 1 1/2 bags of the 7.25 oz bag.
3. Prepare 1/4 cup confectioners sugar
4. Use 1/3 cup melted butter
5. Get 1 FOR LEMON CHEESECAKE FILLING
6. Use 5 8 ounce packages of cream cheese at room temperature
7. Get 2 cup granulated sugar
8. Get 1/4 tsp salt
9. Take 7 large eggs
10. Take 24 oz sour cream ( 3 cups )
11. Prepare 2 tbsp fresh lemon juice
12. Get 2 tbsp lemon zest
13. Get 1 tsp vanilla extract
14. Use 1 FOR WHIPPED CREAM TOPPNG
15. Prepare 2 1/2 cup heavy whipping cream
16. You need 3 tbsp confectioners sugar
17. You need 1 tsp vanilla extract
18. Take 1 FOR GARNISH
19. Prepare 1 cup fresh berries of choice, some for serving after slicing
20. Take 6 thin lemon slices
21. Provide 1/4 cup chcolate shavings

Instructions to make Lemon Cheesecake with Butter Cookie Crust:

1. PREPARE BAKING PAN
2. Spray a 9 inche diameter removable bottom springform pan with 3 inch high sides with non stick spray, line bottom with parchment paper to fit.
3. FOR CRUST
4. Combine crumbs, confectioners sugar and butter mix well. Press into bottom and a bit up the sides of the prepared pan. Bake at 350 for about 10 minutes until golden brown. Cool before filling
5. Cover bottom and sides of cooled prepared crust pan with a double layer of aluminum foil tightly.This is to keep cheesecake dry while baking in a water bath pan.
6. PREPARE LEMON CHEESECAKE FILLING
7. Prehat oven to 325
8. In a large bowl beat cream cheese until smooth and fluffy, add sugar slowly than add salt. Beat in eggs one at a time, beat in sour cream, lemon juice, lemon zest and vanilla.Pour filling into prepated pan.
9. Place foil wrapped cake in a large roasting pan. Pour enough very hot water into roasting pan to come halfway up cake pan. (this is the water bath ) Bake until filling is slightly puffy and moves only a tiny bit in center when shaken.This will take about 1hour 25 to 30 minutes. Remove cake pan from water bath, remove foil. Cool cake on a wire rack until room temperature about 2 hours. Chill in refrigerator, uncovered until cold, then cover. Keep chilled at least overnight before removing from pan. To remove from pan cut around sides to carefully loosen bottom from sides with small sharp knife.remove side part of springform pan. Place cheesescake on serving dish.
10. FOR TOPPING
11. In a chilled bowl beat heavy cream until soft peaks form, add confectioners sugar and vanilla and beat until stiff. Spread over to and sides of cheesecake.
12. Garish wth thin lemon slices, fresh berries and chocolate shavings

I love these little lemon cheesecakes for this time of year, because the ginger and molasses cookie crust just feels so "holiday" to me. I used Among Friends' Shane's Molasses Ginger Cookie Mix for the crust. This baking mix is made with whole grains, with no gums or fillers, and is totally gluten-free! This luscious and lemony cheesecake is complemented perfectly by a salted pistachio crust and a bright burst of raspberry coulis to surprise you Whether you eat it straight out of the jar or serve it on a plate (with a little simple turn of a butter knife!), this dessert is bound to win hearts, or at least new. Cookie crumb crusts are the go-to choice for cheesecake and some pies.

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