Gingerbread Cheesecake with Lemon-Ginger Glaze | Southern Living
Lemon and ginger make a lively duo, as you’ll see in this bright and tangy Gingerbread Cheesecake with Lemon-Ginger Glaze. The glaze can be made up to two days in advance and stored in the refrigerator. Spoon it over the cheesecake just before serving.
Get the Recipe:
Ingredients:
CRUST: 2 cups finely crushed gingersnap cookie crumbs; 1 tablespoon dark brown sugar; 1/2 teaspoon ground ginger; 1/4 tablespoon kosher salt; 5 tablespoons unsalted butter, melted
FILLING: 3 (8-oz.) pkg. cream cheese, at room temperature; 1 1/4 cups packed dark brown sugar; 1 teaspoon ground ginger; 4 large eggs, at room temperature; 1 cup sour cream, at room temperature; 1/2 cup finely chopped crystallized ginger; 4 teaspoons lemon zest (from 1 lemon); 2 teaspoons vanilla extract
GLAZE :1/2 cup granulated sugar; 4 teaspoons lemon zest; 1/3 cup fresh juice (from 3 lemons); 4 large egg yolks; 3 tablespoons very finely chopped fresh ginger; 1/4 cup cold unsalted butter, cut into 4 pieces
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Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
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Stem Ginger Cheesecake - Sweet Baby James - BBC Food
As if Will's Mum's was coming round, James makes a speedy and delicious Ginger Cheesecake.
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Bake Date Lemon & Ginger Cheesecake
TODAYS video is how to make a Lemon & Ginger Cheesecake ***MORE***
●▬▬▬▬▬ ●CORRESPONDING BLOG POST● ▬▬▬▬▬●
For more information, photographs and product links:-
●▬▬▬▬▬ ●RECIPE● ▬▬▬▬▬●
1 1/2 pkt (approx 300gms) Ginger Nut Biscuits
150gm Butter
2 x 300ml Whipping Cream
280 - 360 gm Philadelphia Cream Cheese
1 x Lemon Jelly
200ml Water
Castor Sugar
Lemon Concentrate or Fresh Lemons to taste
See Blog Post - link above - for written instructions of how to make the Cheesecake.
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Lemon Ginger Blackberry Cheesecake | Instant Pot | Kravings
This creamy Cheesecake starts off with a cracker and gingersnap base embedded with ginger crystals. Then a creamy cheesy batter is lightened with sour cream and eggs and enhanced with lemon rind, lemon juice and ginger juice. It's baked in the Instant Pot, cooled overnight and then served with a dollop of sour cream, black berries, berry coulis and some more crystallized ginger.
Ingredients
1/2 cup each Graham cracker & Ginger snap crumbs
1 tsp crystallized diced Ginger
1/4 cup melted Butter
450 gms softened cream Cheese
3/4 cup Sugar
3/4 cup Sour Cream
1 tsp Vanilla paste
2 tbsps all purpose Flour
1 tbsp Ginger juice
1 tbsp Lemon rind
Juice of 1/2 a Lemon
150 ml heavy whipping Cream
2 extra large Eggs at room temp
To decorate
Sweetened Sour cream
Blackberries
Blackberry coulis
Diced crystallized Ginger
Instructions
Mix the Graham crackers and Ginger snaps together and fold in the melted butter
Also add some of the crystallized ginger
Mix the softened cheese together with the sugar, sour cream, vanilla paste, flour, ginger juice, lemon rind, lemon juice and whipping cream
Add the eggs in one at a time
Scrape it into the cheesecake pan and cover(see video)
Add one cup of water to the instant pot and insert the cake in
Set the instant pot on pressure cook
Set to sealing mode and set the timer for 30 mins
Allow the pressure to naturally release
Chill the cheesecake for 4 hrs to overnight
To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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How to make lemon and ginger cheesecake using homemade biscuits and homemade cheese
This recipe explains how to make 2 small cheesecakes using 6 of the gingernut biscuits made earlier.
Following this recipe will yield about 160g cheese from 1 litre of milk.
Ingredients
1 litre of whole milk
40ml lemon juice (fresh or bottled)
40g caster sugar
1 tablespoon lemon juice and zest if desired
6 gingernut biscuits (80g)
25g butter or margarine (melted)
Equipment
Measuring jug
Saucepan
Wooden spoon
Mixing bowl x 2
Muslin cloth
Food processor
2 small loose bottomed tins or ramekin dishes
To increase your skill level, serve with piped whipped cream, and spun sugar