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“Very easy and delicious. A bit lighter than your average cheesecake. I make this for Easter with homemade cherry topping. You could use lemon or almond extract for the vanilla if you prefer but I haven't tried this yet.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Generously butter a spring form pan.
  3. Grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs.
  4. Beat cheese. Add sugar. Beat until light and feathery.
  5. Add the eggs, one at a time and beat well after each one.
  6. Beat in vanilla and sour cream.
  7. Pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired.
  8. Bake for 1 hour (center should be firm).
  9. When cake is done, turn off the heat and leave in the oven for 40 minutes with the oven door closed.
  10. Remove and let stand until cool. Refrigerate.
  11. Top with fruit if desired. Remove sides of pan before serving.

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