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“I like the sound of this with the lemon sauce poured on cheesecake.This does take time to make because of refrigerating cake and sauce overnight before serving.”
1hr 5mins

Ingredients Nutrition


  1. In a small bowl, combine cookie crumbs and melted butter; mix well.
  2. Press into the bottom and 2-inches up the sides pf a greased 9- inch spring form pan; set aside.
  3. In a mixing bowl, beat cream cheese and sugar with an electric mixer until smooth.
  4. Add eggs; beat on low just until combined.
  5. Add lemon juice and vanilla; beat just until blended.
  6. Pour into crust.
  7. Bake at 350F for 30 to 40 minutes, or until center is almost set.
  8. Cool on a wire rack for 10 minutes.
  9. Carefully run a knife around the edge of pan to loosen; cool 1 hour.
  10. To make Sauce:.
  11. In a saucepan, combine sugar and cornstarch.
  12. Stir in water until smooth;.
  13. Bring to a boil over medium- high heat.
  14. Reduce heat; cook and stir over medium heat for 2 minutes, or until thickened.
  15. Remove from the heat; stir in butter and lemon peel.
  16. Refrigerate cheesecake and sauce overnight.
  17. Serve sauce over cheesecake .

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