Lemon Cheesecake Bars with Gingersnap Crust

 

Fresh ginger in the cookie crust really kicks up the flavor.

What you will need

CRUST:

25 gingersnaps (about 6 1/2 ounces)

2 teaspoons cornstarch

2 tablespoons butter, melted

1 teaspoon grated peeled fresh ginger

Baking spray with flour

FILLING

FILLING:

8 ounces 1/3-less-fat cream cheese, softened

4 ounces fat-free cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon baking powder

1/8 teaspoon salt

2 large eggs

1/4 cup light sour cream

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

TOPPING

TOPPING:

1/3 cup sugar

1/2 teaspoon grated lemon rind

1/3 cup fresh lemon juice

2 teaspoons cornstarch

2 large egg yolks

1 teaspoon butter

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