Lemon Ginger Cheesecake
Indulge in the zesty sophistication of Lemon Ginger Cheesecake, a dessert that perfectly marries the tangy brightness of lemon with the warm, aromatic spice of ginger. Featuring a buttery graham cracker crust infused with ground ginger, this cheesecake boasts an ultra-creamy filling made from velvety cream cheese, sour cream, and a generous splash of fresh lemon juice. Hints of finely grated ginger and fragrant lemon zest elevate the flavor profile, while a water bath ensures a crack-free, professional finish. Garnished with fluffy whipped cream and candied ginger for a touch of elegance, this luscious cheesecake is the ultimate centerpiece for any gathering. With easy-to-follow instructions and a balance of bold yet harmonious flavors, this dessert is a citrus lover's dream come true.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 1 teaspoon ground ginger
- 75 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 3 large eggs
- 2 tablespoons lemon zest
- 60 milliliters lemon juice, freshly squeezed
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon vanilla extract
- whipped cream (optional, for garnish)
- candied ginger (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F). Grease a 23cm (9-inch) springform pan and line the base with parchment paper.
In a medium bowl, mix the graham cracker crumbs, ground ginger, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust. Chill the crust in the refrigerator while preparing the filling.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
Add the sour cream, lemon zest, lemon juice, grated ginger, and vanilla extract to the cream cheese mixture. Beat until well combined.
Add the eggs, one at a time, beating just until incorporated after each addition. Do not overmix to avoid incorporating too much air into the batter.
Pour the cheesecake filling over the chilled crust and spread evenly.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake as it bakes.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Before serving, garnish with whipped cream and candied ginger if desired. Slice and enjoy your Lemon Ginger Cheesecake!
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 162.5 g | 812% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 230.8 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 857 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
