Best 5 Lemon Ginger Cheesecake Recipes

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Lemon ginger cheesecake is a delightful and refreshing citrus dessert that combines the vibrant flavors of lemon and ginger. With its zesty filling and crumbly crust, this dessert will surely tantalize your taste buds and leave you craving for more. The combination of tangy lemon and spicy ginger creates a unique and harmonious flavor profile that sets this cheesecake apart from other traditional cheesecake recipes. The smooth and creamy texture of the filling, coupled with the crunchy and buttery crust, makes this dessert an irresistible treat for any occasion. Whether you're a cheesecake enthusiast or simply looking for a delicious and easy-to-make dessert, this lemon ginger cheesecake recipe is a must-try.

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GINGER LEMON CHEESECAKE BARS



Ginger Lemon Cheesecake Bars image

These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.

Provided by pho1962

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h10m

Yield 18

Number Of Ingredients 9

1 (16 ounce) package gingersnap cookies, crushed
⅓ cup brown sugar
¼ cup butter, melted, or as needed
1 tablespoon ground ginger
2 (8 ounce) packages cream cheese, softened
2 eggs
½ cup white sugar
¼ cup lemon juice
2 teaspoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
  • Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
  • Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
  • Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
  • Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g

GINGER LEMON BASQUE CHEESECAKE



Ginger Lemon Basque Cheesecake image

Provided by Geoffrey Zakarian

Categories     dessert

Time 8h35m

Yield 12 servings

Number Of Ingredients 17

Unsalted butter, for greasing
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
Generous pinch kosher salt
1/2 cup sweetened condensed milk
1 1/2 cups heavy cream
1 tablespoon grated fresh ginger
1 teaspoon ground ginger
1 teaspoon vanilla extract
Zest of 2 lemons, minced, plus zest of 1 lemon plus 1 tablespoon lemon juice
6 large eggs
1/3 cup all-purpose flour
1 cup prepared lemon curd
2 tablespoons limoncello liquor
2 tablespoons sour cream
Powdered sugar, for dusting
Fresh basil, chiffonade, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
  • In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
  • Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
  • Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
  • Add the flour, then beat again, scraping down the sides.
  • Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
  • Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
  • Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
  • Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
  • Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.

LEMON-GINGER CHEESECAKE



Lemon-Ginger Cheesecake image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Ginger     Dessert     Bake     Cream Cheese     Lemon     Summer     Chill     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 16

Crust
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons finely grated peeled fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Lemon slices (for garnish)

Steps:

  • For crust:
  • Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
  • Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).
  • Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.

CHEESECAKE WITH MEYER LEMON-GINGER CURD



Cheesecake With Meyer Lemon-Ginger Curd image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

8 whole graham crackers, broken into pieces
1 1/2 cups lightly crushed butter cookies
5 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
1 1/2 teaspoons vanilla extract
1 4-inch piece ginger, peeled
3 large eggs
1/2 cup sugar
1 tablespoon heavy cream
1/2 cup fresh Meyer lemon juice (from about 4 lemons)
2 tablespoons cold unsalted butter, cut into small pieces
Sliced strawberries, for serving

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
  • Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
  • Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
  • Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
  • Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.

LEMON & GINGER CHEESECAKE



Lemon & Ginger Cheesecake image

Make and share this Lemon & Ginger Cheesecake recipe from Food.com.

Provided by Tulip-Fairy

Categories     Cheesecake

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

225 g crumbled gingernut biscuits
100 g melted butter
150 ml double cream
2 lemons, juice and zest of, grated
200 g sweetened condensed milk

Steps:

  • Mix biscuit crumbs with the butter and press into the base and sides of a 20cm flan tin. Chill until firm.
  • Whip the cream until softly peaking.
  • Stir in the lemon rind and juice.
  • Fold in the condensed milk.
  • Turn into the flan case and chill for several hours or overnight.
  • Decorate centre with lemon zest if desired.
  • Prep time does not include chill time.

Tips:

  • Use high-quality ingredients: Fresh lemons and ginger, along with smooth cream cheese and creamy butter will ensure the very best cheesecake.
  • Grate the lemon zest finely: This will help to distribute the lemon flavor evenly throughout the cheesecake.
  • Don't overmix the cheesecake batter: Overmixing can cause the cheesecake to be tough.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving: This will help the cheesecake to set properly.

Conclusion:

This lemon ginger cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The combination of lemon and ginger is unique and flavorful, and the cheesecake is creamy and smooth. With just a few simple steps, you can create a beautiful and tasty cheesecake that will impress your friends and family.

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