GINGER LEMON BASQUE CHEESECAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 17
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.
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Rebecca Galyk
[email protected]This cheesecake was a disappointment.
Ruth Nwanga
[email protected]I didn't like the flavor of this cheesecake.
Sen tvs
[email protected]I found the texture of this cheesecake to be a bit too dense.
Ismael Muhaji
[email protected]This cheesecake is a bit too sweet for my taste.
Lisa Florez
[email protected]I would definitely recommend this cheesecake to others.
Mussa Bilal
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it.
Philda Setlogana
[email protected]I'm so glad I found this recipe. It's a new favorite!
getahcew hailu
[email protected]This cheesecake is a great way to use up leftover lemons.
Aamir John
[email protected]I love the unique flavor of this cheesecake.
Abdul Haadi
[email protected]This cheesecake is the perfect dessert for any occasion.
Brisa Tuz
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser.
Dee Esc
[email protected]This cheesecake is easy to make and always turns out great.
Kader Molla
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the flavor and the texture.
Augustine Chibuike
[email protected]This cheesecake was absolutely delicious! The texture was creamy and smooth, and the flavor was perfectly balanced between sweet and tart. I loved the addition of the lemon and ginger, which gave it a unique and refreshing twist.