This gorgeous lemon ginger cheesecake is wealthy, creamy, and silky easy! Made with contemporary ginger, lemon juice, and lemon zest, it’s bursting with contemporary taste. The new pink raspberry sauce makes it a complete showstopper!
Lemon Ginger Cheesecake
Spring is within the air and you already know what meaning – time for ALL the lemon recipes! Particularly, lemon dessert recipes!
Beginning with this lemon cheesecake that’s spiked with contemporary ginger and topped with the prettiest raspberry sauce ever! It’s no secret I reside for cheesecake. And can all the time select it over another dessert! However this cheesecake is actually one thing particular. She’s extremely silky easy, delightfully vivid in taste, and so darn fairly. For those who’re looking for an important day dessert that’s certain to earn loads of “oohs and ahhs”, that is it.
Make the Crust
Making cheesecake crust couldn’t be simpler! You’ll merely mix graham cracker crumbs (I take advantage of pre-crushed for final ease however be at liberty to make your individual), sugar, butter, and salt. The you’ll press it right into a springform pan and bake for 10 minutes. Pre-baking the crust is crucial for a crispy crust! So don’t skip that step.
Cheesecake Ideas & Methods
You’re going to want a meals processor, blender, or hand electrical mixer to beat the cream cheese. Personally, I choose the meals processor as a result of it ensures a silky easy cheesecake with no lumps. You’ll wish to use the mixer to beat the cream cheese SUPER easy! Do that earlier than including any of the opposite substances!
When you add the eggs, you don’t wish to beat the batter too lengthy or on excessive velocity! Doing this can incorporate an excessive amount of air into the batter which can trigger it to puff up within the oven then deflate as soon as eliminated.
Keep in mind: if you take away the springform pan from the water bathtub, you DON’T wish to take away the cheesecake from the pan. You possibly can run a knife gently across the fringe of the cheese to launch the pan sides from the cheesecake, which can assist stop cracking. However you’ll chill the cheesecake within the pan! I counsel cooling to room temperature (about 1 hour and half-hour) then cowl and refrigerate in a single day. However you’ll wish to chill within the fridge for at the very least 6 hours!
Make it Fairly
As soon as your cheesecake has baked and cooled, it’s time to glam it up! You’ll begin with the contemporary raspberry sauce… however the place you go from there’s as much as you! I counsel including freshly whipped cream, additional raspberries, and sprigs of mint on prime of the cheesecake. However you would additionally add crystalized ginger (contemporary ginger candied), organize lemon slices decoratively on prime, or add lemon curd as an alternative.
Can I freeze this?
You certain can! Merely cool as directed, then wrap tightly and retailer within the freezer for as much as 2 months! Whenever you’re able to serve, full from the freezer and defrost the frozen cake in a single day within the fridge.
Extra Lemon Cheesecake Recipes:
Lemon Ginger Cheesecake with Raspberry Sauce
This gorgeous lemon ginger cheesecake is wealthy, cream, and silky easy! Made with contemporary ginger, lemon juice, and lemon zest, it is bursting with contemporary taste. The new pink raspberry sauce makes it a complete showstopper!
Components
For the Graham Cracker Crust:
- 2 cups (171 g) graham cracker crumbs
- 1/3 cup (67 g) granulated sugar
- 1/4 teaspoon salt
- 7 Tablespoons (98 g) unsalted butter melted
For the Lemon Ginger Cheesecake:
- 5 blocks (1130 g) full-fat cream cheese room temperature
- 1 and 1/3 cups (265 g) granulated sugar
- 1 Tablespoon lemon zest finely grated
- 1 teaspoon pure vanilla extract
- 5 giant eggs room temperature
- 3 giant egg yolks room temperature
- 1/2 cup (113 ml) lemon juice freshly squeezed
- 1 Tablespoon contemporary ginger finely grated
- 2 teaspoons floor ginger
- 1/4 cup (57 ml) heavy cream room temperature
For the Raspberry Sauce:
- 3 cups (425 g) contemporary raspberries divided
- 1/3 cup (67 g) granulated sugar
- 1 and 1/2 Tablespoons (21 ml) water
- 1 teaspoon lemon zest finely grated
- 2 teaspoons lemon juice freshly squeezed
Instructed Garnish (Non-obligatory):
- mint sprigs
- whipped cream
- contemporary raspberries
Directions
For the Graham Cracker Crust:
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Preheat the oven to 350 levels (F). Wrap the underside and sides of a 9″ springform pan with additional huge heavy responsibility aluminum foil. I like to recommend doing a number of diligent layers right here to make sure no water creeps by way of if you place the pan within the water bathtub. Frivolously spray the pan with non-stick baking spray. Set pan apart.
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In a big bowl mix the graham cracker crumbs, sugar, and salt. Add within the melted butter and, utilizing a rubber spatula, stir effectively to mix.
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Pour crust into the ready pan. Firmly pat the combination into the ready pan, working it from the middle and up the edges.
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Bake for 10 minutes. Place crust on a cooling rack when you put together the filling.
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Scale back oven temperature to 300 levels (F).
For the Lemon Ginger Cheesecake:
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Within the physique of a meals processor, beat the softened cream cheese till fully easy, scraping the bowl as wanted.
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Add sugar, lemon zest, and vanilla and beat easy, scraping down the edges and backside of the bowl as wanted. Add within the eggs and yolks, separately, beating effectively after every addition.
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Add within the lemon juice, grated ginger, and floor ginger and pulse easy. Lastly, fold within the cream, stirring simply till mixed.
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Pour the filling into the ready crust and, utilizing a silicone spatula, easy the highest. Place the cheesecake pan into a big, deep pan. Fill the pan with 2 and ½- inches of scorching water. That is your water bathtub and can assist guarantee your cheesecake comes out crack free.
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Fastidiously place the pan within the oven and bake for 1 hour and half-hour. Flip the oven off and let the cheesecake sit, undisturbed, for half-hour, contained in the oven with the door shut. The cheesecake ought to nonetheless be barely wiggly.
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Take away cake from the oven and gently run a knife very across the fringe of the cake. Place the cheesecake on a cooling rack and funky fully, then loosely cowl the pan with saran wrap and chill for at the very least 6 hours. Don’t take away the pan till fully cooled!
For the Raspberry Sauce:
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In a blender mix two cups of the raspberries with the sugar, water, lemon zest, and lemon juice. Pulse till easy. Pressure by way of a effective mesh strainer and chill till wanted. Convey to room temperature for quarter-hour earlier than including to the cheesecake, and blend effectively.
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Prime the cheesecake (complete or slices) with the raspberry sauce. Add dollops of freshly whipped cream and prime with additional raspberries and a mint sprigs, if desired (elective). Serve directly.
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