Lemon Cheesecake With Gingersnap Crust

360 mins (prep 60, cooking 300)
18 ingredients
12 servings
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.

Categories:  cheesecake , easy , small-appliance , food-processor~blender , equipment , time-to-make , dessert ,
Share on Newzsocial



Serving Size (85.86 g)
Servings 12
Amount per Serving
Calories 273.05 Calories from Fat 96.48
% Daily Value *
Total Fat 10.72g 197.95%
Saturated Fat 6.79g 407.11%
Trans Fat 0.4g %
Cholesterol 35.07mg 140.3%
Sodium 242.84mg 121.42%
Total Carbohydrate 37.05g 148.2%
Dietary Fiber 0.26 g 12.54%
Sugars 36.09 g %
Protein 8.57g 205.66%
Vitamin A 337.36IU% Vitamin C 3.61mg%
Calcium 195.79mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, large egg yolks, vanilla wafer cookies, cold water, fresh ginger, large egg yolks, fresh lemon juice, whipping cream