Ingredients and Weight:
- Gingersnap cookies, crushed (12 ounces)
- Unsalted butter, melted (1/2 cup)
- Cream cheese, softened (8 ounces)
- Granulated sugar (1 cup)
- Vanilla extract (1 teaspoon)
- Lemon zest (1 tablespoon)
- Lemon juice (1/2 cup)
- Whipped cream (1 cup)
Preparation Time:
15 minutes
Preparation Time:
4 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium bowl, combine crushed gingersnap cookies and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar and beat until creamy. Stir in vanilla extract, lemon zest, and lemon juice. Pour the filling over the cookie crust.
- Spread whipped cream over the lemon filling.
- Refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 20 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy, tangy, and refreshing
- Perfect for summer gatherings
- Easy to make and customize
User Comments:
- "This pie is so easy and delicious! The lemon and gingersnap combination is perfect."
- "I love that you can make it ahead of time and it still tastes great."
- "The whipped cream topping really adds the perfect touch."
Special Precautions and Tips:
- Use fresh lemon juice for the best flavor.
- If you don't have a springform pan, you can use a regular pie plate and trim the excess crust around the edges.
- To make a gluten-free version, use gluten-free gingersnap cookies.
