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.
LEMON CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Ginger Dessert Bake Christmas Cream Cheese Lemon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
- Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
- Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
- Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
- Test-kitchen tips
- The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.
GINGER-LEMON CHEESECAKE BITES
A neat alternative to fruity cheesecake bites. Great for cookie trays! Garnish with candied ginger. These freeze beautifully.
Provided by pho1962
Categories Desserts Cakes Lemon Cake Recipes
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
- Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
- Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.
Nutrition Facts : Calories 85.2 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 60.7 mg, Sugar 6.1 g
CHEESECAKE WITH MEYER LEMON-GINGER CURD
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
- Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
- Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
- Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.
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.
LEMON & GINGER CHEESECAKE
Make and share this Lemon & Ginger Cheesecake recipe from Food.com.
Provided by Tulip-Fairy
Categories Cheesecake
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix biscuit crumbs with the butter and press into the base and sides of a 20cm flan tin. Chill until firm.
- Whip the cream until softly peaking.
- Stir in the lemon rind and juice.
- Fold in the condensed milk.
- Turn into the flan case and chill for several hours or overnight.
- Decorate centre with lemon zest if desired.
- Prep time does not include chill time.
LEMON CHEESECAKE WITH GINGERSNAP CRUST
This is from the May 1989 issue of Bon Appetit, in an article called "Lemon Twists" by Abby Mandel; it is also the cover photo. My note to self written on the recipe says, "Labor intensive but very nice!", even while using a food processor! The minimum 4 hours refrigeration time is included in the cooking time.
Provided by mersaydees
Categories Cheesecake
Time 6h
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- LEMON CURD (makes about 1 cup).
- In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
- In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
- Add in lemon juice and yolks, then butter; mix.
- Stir over medium heat until very thick, about 5 minutes; do not boil.
- Transfer to bowl. Add gelatin and stir to dissolve.
- Cool completely, stirring frequently, about 1 hour.
- CRUST.
- Position rack in center of oven and preheat to 350 degrees farenheit.
- Lightly oil 9-inch-diameter springform pan.
- Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
- Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
- Bake until golden brown, about 12 minutes. Cool.
- FILLING.
- In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
- In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
- Add yolks and blend until light and fluffy.
- In heavy medium saucepan, scald milk.
- With processor running, add milk through feed tube and blend well.
- Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
- Add gelatin mixture to custard and stir until dissolved.
- Strain into bowl, pressing on solids with back of spoon.
- Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
- Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
- In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
- Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
- Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
- Refrigerate cheesecake at least 4 hours or overnight.
- After running a knife around sides of cake, release pan sides.
- Garnish with mint.
Nutrition Facts : Calories 505.7, Fat 35.9, SaturatedFat 21, Cholesterol 204.4, Sodium 179.2, Carbohydrate 43.4, Fiber 1.3, Sugar 27.7, Protein 6.4
LEMON AND GINGER CHEESECAKE
A wonderful refreshing weekend treat. Truly beautiful. If you aren't fond of ginger use a light ginger biscuit, it just helps the sweetness. I have ginger haters in the family and they loved it. No left overs!
Provided by connor_finch3
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Lightly butter a cheesecake tin. Whizz the digestives in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then blend in the ginger biscuits (make sure you taste the mix as depending on which ginger biscuits you have you may need some more butter). Then tip the mixture into the tin and press down firmly, cover with clean film and leave in the fridge.
- Mix the cream cheese and double cream together until smooth. Squeeze all the juice from the lemons into the mixture then mix well.
- Take the biscuit base out of the fridge and put the cream cheese filling on top, smooth over and re-wrap then back in the fridge.
- Whizz the 25g of ginger biscuits to whatever consistency you wish, then after about half an hour scatter on the cheesecake to your will.
- Keep in the fridge until serving.
LEMON AND GINGER CHEESECAKE
Very quick, simple and very tasty cheesecake. Leave overnight for perfection.
Provided by louiseh12
Time 20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Crush the biscuits and add the melted butter.
- Grease a push bottom round cake tin with butter
- Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
- Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
- Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
- Spoon over the base and place into the fridge
MINI LEMON-GINGER CHEESECAKES
Try something new for dessert with these Mini Lemon-Ginger Cheesecakes. Made with PHILADELPHIA Cream Cheese, lemon juice, COOL WHIP, ground ginger and more, these Mini Lemon-Ginger Cheesecakes will be a hit.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Place 1 gingersnap in each of 6 paper-lined muffin pan cups.
- Beat cream cheese in medium bowl with mixer until creamy. Add sugar, flour, lemon zest and lemon juice; mix well. Add egg; beat just until blended.
- Spoon into prepared muffin cups.
- Bake 25 to 30 min. or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack; cool completely.
- Refrigerate cheesecakes 1 hour. Remove cheesecakes from paper liners. Mix COOL WHIP and ginger until blended. Top cheesecakes with lemon curd, then COOL WHIP mixture before serving.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
GINGER LEMON CHEESECAKE BARS
These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.
Provided by pho1962
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
- Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
- Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
- Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g
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