Lemon and ginger cheesecake recipe

Lemon and Ginger Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious lemon and ginger cheesecake recipe combines the tangy flavors of lemon with the warm spice of ginger for a delightful dessert. The creamy and smooth texture of the cheesecake is perfectly balanced by the zesty lemon and the subtle kick of ginger. With its refreshing taste and beautiful presentation, this dessert is sure to impress your guests. Whether you're a fan of cheesecake or looking for a new twist on a classic dessert, this recipe is a must-try.

Keywords: lemon, ginger, cheesecake, dessert, recipe.

Lemon and ginger cheesecake recipe details

Lemon and ginger cheesecake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

	For the Base:
225 g	digestive or other plain biscuits, crushed
2 tbsp	sugar
2 tsp	ground ginger
125 g	unsalted butter, melted
	For the Filling:
600 g	cream cheese
175 g	caster sugar, use up to 200g if preferred a little sweeter
2 tbsp	cornflour
4 large	eggs, beaten
2 medium	lemons, zest only – use unwaxed fruit only
375 ml	sour cream
	For the topping:
250 ml	sour cream
2 ½ tbsp	caster sugar
4 piece(s)	preserved stem ginger, drained and cut into fine strips or coarsely grated – use syrup to add to cheese mixture
1 medium	lemon, zest only

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F. Line the base of a 10-inch, springform 25cm cake tin with parchment. Cover the outside of the tin with a double layer of foil, trying not to tear it so that it remains watertight.

Roughly break up the biscuits and put them into the bowl of a food processor. Pulse a few times until finely crumbed. Add sugar and ginger and blend again. Transfer to a bowl and stir in the butter until evenly mixed. Pour into the tin and use the back of a spoon to spread the mixture evenly and firm it into position. Bake for about 10 minutes to set and allow to cool.

Place cheese and sugar in a large bowl and beat together until smooth. Beat in the cornflour followed by the eggs, one at a time. When smooth, beat in the zest and cream and the syrup from the preserved ginger. Pour onto the base.

Place the tin in a large roasting dish and part fill with water just off the boil to about half the height of the tin, if possible.

Bake for about 45-50 minutes or until the filling has just set in the centre.

To make the topping, put the cream and 2 tbsp sugar into a bowl and mix well. Remove the cheese cake from the oven and spread the topping mixture evenly over the surface. Sprinkle the ginger over the top and return to the oven for another 10 minutes.

Remove the cheesecake from its water bath and allow to cool in its tin on a wire rack. Release and remove the tin outer and slide the cheesecake from its base onto a serving plate. When completely cool, chill it for several hours.

Toss the lemon zest in the remaining sugar and sprinkle over the cheesecake immediately prior to serving.

Preparation time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a