LEMON-GINGER CHEESECAKE
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
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.
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Qais Ali
[email protected]Meh.
Rachel Jones
[email protected]This cheesecake is out of this world. I highly recommend it.
Ria Mohammed
[email protected]I love this cheesecake! It's the perfect balance of sweet and tart.
Mridula Hossain
[email protected]This cheesecake was easy to make and turned out delicious. I'll definitely be making it again.
madonnah donns
[email protected]This is the best cheesecake I've ever had. The combination of lemon and ginger is amazing.
Azlan Prince Nyamekye
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
Chantaul Dunbar
[email protected]This cheesecake was a bit too tart for my taste, but I think that's just a personal preference. The texture was great though.
Arman Af
[email protected]I followed the recipe exactly and my cheesecake turned out great! It was creamy, tangy, and had just the right amount of sweetness.
Alamin Dimla
[email protected]This cheesecake was easy to make and turned out perfectly. The flavors were delicious and the texture was creamy and smooth.
kashan usama
[email protected]I'm not usually a fan of cheesecake, but this one changed my mind. The lemon and ginger flavors were perfectly balanced, and the crust was to die for.
T Bramz Pro
[email protected]This cheesecake was a hit at my last dinner party! Everyone loved the unique combination of lemon and ginger. The crust was also the perfect balance of crumbly and chewy.