Easiest Way to Cook Perfect Lemon Cheesecake with Butter Cookie Crust

Lemon Cheesecake with Butter Cookie Crust. I love these little lemon cheesecakes for this time of year, because the ginger and molasses cookie crust just feels so "holiday" to me. I used Among Friends' Shane's Molasses Ginger Cookie Mix for the crust. This baking mix is made with whole grains, with no gums or fillers, and is totally gluten-free!

Pour mixture into the cooled crust. Set the cheesecake pan into a roasting pan, and add. For my lemon cheesecake, I used Biscoff cookies for the crumb crust, instead of the usual graham crackers. You can have Lemon Cheesecake with Butter Cookie Crust using 21 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Lemon Cheesecake with Butter Cookie Crust

It's 1 of FOR COOKIE CRUST.
You need 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..
It's 1/4 cup of confectioners sugar.
Prepare 1/3 cup of melted butter.
You need 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.
It's 1/4 tsp of salt.
You need 7 large of eggs.
Prepare 24 oz of sour cream ( 3 cups ).
Prepare 2 tbsp of fresh lemon juice.
It's 2 tbsp of lemon zest.
You need 1 tsp of vanilla extract.
It's 1 of FOR WHIPPED CREAM TOPPNG.
You need 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.
It's 6 of thin lemon slices.
You need 1/4 cup of chcolate shavings.

Biscoff have a deeper, more molasses taste that I didn't have any problems with butter leakage which might have to do with using grahams instead of Biscoff. I learned that I may have been. Banana Cream Cheese Pie with Shortbread Cookie CrustDeep South Dish. Cookie crusts are most often used as a foundation for pies and cheesecakes, although you'll find them popping up in other sweet treats, too.

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.

The best part is how easy it is to make cookie crumb crusts. All you need is your choice of cookie plus some butter. Mini Lemon Cheesecakes with Gingersnap Crusts. Spicy gingersnap cookies are a great alternative to graham crackers when you're making a crust for Pour over melted butter and stir with a fork to moisten the crumbs. Place about a tablespoon of crumb.