Lemon Cheesecake with Butter Cookie Crust. Use graham crackers, Oreos, lemon cookies, sugar cookies, gingersnaps, chocolate chip cookies, peanut butter cookies or shortbread. Any crispy cookie will work; the possibilities are endless. Use your imagination to make a totally original dessert with an interesting mix of cookie crumb crust and the filling and topping you choose.

How to Make Lemon Cheesecake - Step-by-Step. NOTE: if you are not gluten-free non-stick spray WITH flour may also be used. Add sugar, and beat until combined and fluffy. You can cook Lemon Cheesecake with Butter Cookie Crust using 21 ingredients and 12 steps. Here is how you cook that.

Ingredients of Lemon Cheesecake with Butter Cookie Crust

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

Add cookie butter, vanilla, and salt; mix on medium speed until combined. Press into an ungreased pie or springform pan. Lightly grease the foil and sides of the pan with butter. Place the cookies in a food processor; pulse to the texture of sand.

Lemon Cheesecake with Butter Cookie Crust instructions

PREPARE BAKING PAN.
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..
FOR CRUST.
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.
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..
PREPARE LEMON CHEESECAKE FILLING.
Prehat oven to 325.
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..
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..
FOR TOPPING.
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..
Garish wth thin lemon slices, fresh berries and chocolate shavings.

Using your hands, mix together the cookie crumbs and. They are fantastic dessert for any special occasion! It's nice and bright and spring-y with the intense lemon flavour! Lemon and ginger is a fabulous flavour combination so I like to use crumbled gingersnap cookies for the crust! This cheesecake recipe is so easy to make and it takes very little actual hands on time.