Tasty Tuesday

It's been a while since I did a Tasty Tuesday but I had a few requests for my lemon cheesecake recipe so here you go...

Base:

1/2 bag ginger snaps
1 stick melted butter
1/4 C sugar

Crush ginger snaps with a rolling pin, add melted butter and sugar. Mix well then put into base of container, going a little up the sides too.

Filling:

2 x 8oz packages cream cheese (room temperature *very important that it's soft, not firm)
8 oz sour cream
2 eggs
2 Tbl melted butter
1 Tbl cornstarch
1 C sugar
1 tsp vanilla
rind of 1 lemon finely grated
Juice of 1 lemon

Mix all above ingredients together well until smooth and creamy.

Pour filling over cookie base. In another larger container (a roasting pan works well) put about 2 inches of water. This is a water bath for your cheesecake which will help prevent it from cracking. Put your container with cheesecake into the water bath. If you are making your cheesecake in a springform pan, cover the outside of springform pan with foil so the water doesn't seep into it.

Bake in oven at 325 F for one hour, or until it isn't jiggly anymore.

Put in fridge overnight or for a few hours to cool and for the flavors to meld.

Make a packet of lemon jello according to directions, but using just a little less water so it will be a bit firmer than usual. When the jello is cool but not set, pour over the cheesecake. Let set in fridge, then eat and enjoy.

See? That wasn't too hard was it?!