Oh, this Spring Lemon & Ginger Cheesecake! Where do I even begin? Picture this: a creamy, dreamy cheesecake infused with the bright, tangy flavors of lemon and the subtle warmth of ginger. It's a dessert that screams 'springtime' and makes every bite feel like a little celebration. I remember the first time I tried a lemon ginger combination; it was at a quaint little bakery in the countryside during my university days. The zesty aroma of lemon mixed with the spicy kick of ginger was unexpectedly delightful. This cheesecake is my attempt to capture that magic.
This isn't your average cheesecake, folks. It's got a gingersnap crust that adds a lovely spiced counterpoint to the creamy filling. The lemon brightens everything up, and the ginger gives it this fantastic warmth that just lingers on your palate. The inspiration struck me last spring when I had a bumper crop of lemons from my little backyard tree. I wanted to do something special, something that really showcased that fresh, vibrant lemon flavor, while also adding an unexpected twist. And that's how the ginger came into the picture!
One of my neighbors, Sarah, has a huge garden and always shares her fresh ginger with me. Freshly grated ginger makes all the difference to the taste, and it’s really good for you as well. Baking the cheesecake in a water bath might seem a bit intimidating, but trust me, it's worth it! It ensures that the cheesecake bakes evenly, stays incredibly moist, and prevents those dreaded cracks on the surface. The result? A smooth, creamy, and utterly irresistible dessert that's perfect for any occasion. So, grab your ingredients, put on some music, and let's get baking! You will love this lemon and ginger cheesecake as much as I do. Just don’t forget to invite me over when you make it ;)
Required Equipments
- Stand Mixer
- Mixing Bowls
- Springform Pan
- Baking Sheet
- Parchment Paper
- Zester
- Juicer
Spring Lemon and Ginger Cheesecake: Frequently Asked Questions
Spring Lemon and Ginger Cheesecake
Indulge in the vibrant flavors of this Spring Lemon & Ginger Cheesecake! A creamy, dreamy dessert featuring a gingersnap crust, tangy lemon, and a subtle kick of ginger, perfect for any springtime celebration.
⏳ Yield & Time
Yield: 10 servings
Preparation Time: 30 minutes
Cook Time: 80 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping in during the water bath.
- For the Crust: In a food processor, pulse the graham crackers into fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared springform pan to create an even layer.
- Bake the crust in the preheated oven for 10 minutes. This helps it set and become more flavorful. Remove from the oven and let it cool slightly while you prepare the filling.
- For the Filling: In a large mixing bowl, beat the cream cheese with a stand mixer (or an electric hand mixer) until smooth and creamy. This is crucial for a lump-free cheesecake.
- Gradually add the granulated sugar and beat until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the sour cream and beat until just combined. Overmixing at this stage can introduce too much air into the batter, which can cause cracks during baking.
- In a separate small bowl, whisk together the eggs and egg yolks. Add the egg mixture to the cream cheese mixture and beat on low speed until just combined. Be careful not to overmix.
- Stir in the lemon zest, lemon juice, and finely grated fresh ginger. The amount of ginger can be adjusted to your preference – I personally like a strong ginger flavor!
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Prepare the Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents cracking.
- Bake in the preheated oven for 70-80 minutes, or until the edges are set but the center still has a slight jiggle. The jiggle is key – it will firm up as it cools. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracking. After 1 hour, remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set completely.
- To Serve: Run a thin knife around the edge of the springform pan to loosen the cheesecake. Gently release the sides of the pan. Decorate with fresh berries, lemon slices, or a dusting of powdered sugar, if desired. I like to add a few candied ginger pieces for extra flair.
- Slice and serve cold. Enjoy the tangy and refreshing flavors of spring!
📝 Notes
- For a stronger ginger flavor, increase the amount of grated ginger to 2 tablespoons.
- Make sure all your ingredients are at room temperature for a smoother batter.
🍎 Nutrition
Calories: 450 kcal
Protein: 8g
Fat: 30g
Carbohydrates: 35g
Fiber: 1g
Calcium: 150mg
