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
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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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No-Bake Lemon Cheesecake Recipe (no gelatin)
The creamiest no-bake lemon cheesecake with condensed milk that you'll make. Bursting with fresh, tangy lemon juice and zest. It sets so beautifully with no gelatin and is also extremely easy to make.
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Lemon, Rhubarb & Ginger Crunch Cheesecake ????
LEMON & RHUBARB GINGER CRUNCH CHEESECAKE ????
Serves 8
INGREDIENTS:
250g digestive biscuits
100g gingernut biscuits
100g butter
300ml double cream
340g cream cheese
Zest of 3 lemons, juice of 2 lemons
150g caster sugar
For the rhubarb
1kg rhubarb, chopped
330g caster sugar
2 tsp crystallised ginger, chopped
METHOD:
1. Start by preparing the rhubarb. Place the rhubarb and caster sugar in a bowl and toss well so that the sugar completely coats the fruit. Then transfer to a colander and leave for 2 hours.
2. To make the ginger crunchy butter base melt the butter in a small pan. Crush the biscuits to fine crumbs in a food processor and pour in the melted butter. Tip the buttery biscuit base into the cake tin and smooth it flat, using the back of a spoon. Refrigerate for half an hour or so until firm.
3. Whip the cream and sugar until thick and set aside. Spoon the cream cheese in to a separate bowl, and add the zest and juice of the lemons, and stir. Fold in the whipped cream. Then spoon the mixture into the crumb-lined cake tin, cover with film and put in the fridge for at 2 hours to set.
4. Place the rhubarb, caster sugar and crystallised ginger in a saucepan over a low-medium heat. Leave to simmer for 15 minutes, stirring every few minutes. Remove and allow to cool completely.
5. Just before serving the cheesecake spoon the rhubarb on top.
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
#GordonRamsay #Cooking
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HOW TO MAKE LEMON AND GINGER CHEESECAKE
#cheesecake #baking #food
HOW TO MAKE A LEMON AND GINGER CHEESECAKE
THE RECIPE FOR THIS IS;
300 GRAM PACKET OF GINGERNUT BISCUITS any variety
2 LARGE LEMONS
80 GRAMS OF MELTED BUTTER
400 GRAMS OF PHILADELPHIA SOFT CREAM CHEESE
300 ML OF CONDENSED MILK
250 ML OF DOUBLE CREAM
Cream has not been whipped but poured together with condensed milk to combine
#baking #cooking #food
Easy Lemon Cheesecake Recipe - No Bake Required
Easy Lemon Cheesecake Recipe - No Bake Required
In this video I will share how to make easy no-bake lemon cheesecake. Now that summer is finally here, who wouldn’t want a slice of summer on a plate, well here it is with this delicious Lemon Cheesecake, it is super easy to make and no need to bake in the oven, I hope you enjoy watching.
#lemoncheesecake #nobakecheesecakerecipe #nobakecheesecake
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Ingredients:
▻200 grams of Ginger nuts or any other biscuit of choice
▻80 grams of melted butter
The zest of 2 Lemons
▻300 grams of full fat cream cheese
▻3/4 cup of granulated sugar
▻300 Mls of double cream (whipping cream )
▻A few drops of Yellow food colouring
▻1 Teaspoon of Lemon essence or lemon extract
▻2 Tablespoons of Lemon Curd
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Method:
Break the ginger nuts up unto smaller pieces the blend to a fine crumb
(Or you can smash them with a rolling pin )
Add the melted butter to the crumb mix in a bowl
Mix well to combine take some of the mix if it holds its shape then it’s ready to use
In a loose bottle cake tin line with food wrap
Spread the crumb mixture into the lined cake tin lightly pressing down using the back of a spoon or rolling pin
Refrigerate for 30 mins minimum
In a mixing bowl add the cream cheese
Add the lemon zest Add the sugar
Add the Lemon essence or extract
Add the double cream or whipping cream
Whisk until he mixture thickens
Remove the biscuit base from the refrigerator
Spread the cream cheese mixture over the base
Smooth out using a spatula
Mix 2 Tablespoons of Lemon curd
Decorate the top of the cheesecake with the lemon curd
Refrigerate for 1 hour minimum
Serve and enjoy
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#lemoncheesecake #summerdesserts #lemoncurdcheesecake #andrewssimplecooking #cheesecake #chesse #cheeselemon #lemoncheeserecipe #cheeserecipe #cheeselover