If you live near a Sprouts and shop there, you know they have an app and they send you emails from time-to-time. Often these emails are simply the weekly specials, but sometimes they send you a coupon for a free product! Recently this free product was a package of their lemon snaps. I haven’t been eating much gluten lately, but I snapped up a bag anyway because something told me they might just make a great pie/cheesecake crust…

I held onto them for a couple weeks until just this week when I decided I would make a cheesecake for those left behind during Spring Break at the Mr’s restaurant. I thought it might sweeten the extra hours they’re working just that much. Admittedly, I’ve never used anything but graham crackers in a crust like this, but who’s to say this can’t work. Same concept, different cookie.

To really drive home the bright, sour notes in the crust; I changed things up a little for this recipe. I started with the Better Homes and Gardens cookbook recipe for Cheesecake Supreme. I reduced the cream cheese called for by a third and added in 16oz of full fat sour cream. I omitted the cinnamon, milk, and lemon peel. Instead of the raspberry sauce, I topped the cheesecake with a lemon curd and peach reduction.

The one drawback about all of this was that I think my springform pan is no longer watertight and though I doubled the cooking time (while covering the top to prevent burning), the cheesecake came out pretty wet. The texture was more akin to the no-bake cheesecake varieties. It was still edible and delicious, but I am now in the market for a new springform pan.

Who has a recommendation for me?


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