Lemon New York Style Cheesecake with Gingersnap Crust

Step 1

Mix the crumbs and butter and press into the bottom of a 6-7 inch springform pan.

Step 2

Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.

Step 3

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!.)

Step 4

Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.

Step 5

Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.

Step 6

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 60 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!.)