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Recipes

Lemon-Ginger Cheesecake

By Carole BloomPhotography by William Meppem

5.0

(2)

Image may contain Plant Fruit Citrus Fruit Food Confectionery Sweets Dessert Lemon and Cake

Recipe information

  • Yield

    Makes 12 to 14 Servings

Ingredients

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)

Need to make a substitution?

Preparation

  1. Crust

    Step 1

    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.

  2. Filling

    Step 2

    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.

    Step 3

    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).

    Step 4

    Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. DO AHEAD 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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