Lemon cheesecake with gingersnap crust from Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on December 30, 2016

    Enthusiastic 5 stars! Made this for a Christmas party of 20. It was a hit! The base recipe produces a delightfully light and fluffy cheesecake, and isn't overly sweet. Quadrupled the lemon juice without ill effect. Smoothed lemon curd on top for an extra hit.

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