This is a great, classic baked cheesecake. Not some fluffy, whipped cream concoction where you can barely detect the cheese – this one is dense and silky smooth, and flavoured only with lemon zest so the cream cheese flavour comes through.
The gingersnap crust contrasts beautifully with the filling. When I make it next, I’m going to double the amount and bake it a little longer (until firm).
Beulah always served her cheesecake garnished with frosted grapes, so I’ve included the recipe for those here as well.
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