How To make Lemon Ginger Cheesecake
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CRUST:
15 Vanilla wafers
15 Gingersnaps
3 tb Sugar
1 tb Lemon peel grated
1/4 c Unsalted butter :
melted
FILLING:
1 tb Unflavored gelatin plus
3/4 ts Unflavored gelatin
1/4 c Cold water
2 Zest :
from lemons
1 Fresh ginger 1" piece peele
3/4 c Sugar :
plus
2 tb Sugar
Salt pinch 3 Egg yolks :
large
3/4 c Whole milk
12 oz Cream cheese room temp
1/3 c Lemon juice :
fresh
1 1/2 c Whipping cream chilled
1 c Lemon curd*
CRUST: Preheat oven to 350. Position rack in center of oven. Lightly oil 9" springform pan. Finely grind all wafers and gingersnaps w/ sugar and lemon peel in FP. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan. Press to form buttered crust. Bake until golden brown; 12 Minutes. Cool before filling. FILLING: Sprinkle gelatin over cold water in small bowl. Let stand 10 minutes to soften. Mince lemon peel and ginger with sugar and salt in FP until all are as fine as sugar. Really zap it. Add yolks in FP and blend until Light and fluffy. Scald milk in heavy sauce pan. With FP running; add milk through feed tube and blend well. Return mixture to sauce pan. Stir over med. to low heat until mixture thickens; about 12 min. Do NOT BOIL. Add gelatin mixture to custard and stir until dissolved. Refectories until thickened but not set (about 20 min), stirring often. Blend cream cheese and lemon juice in FP until smooth. Add custard (the stuff from the fridge) and blend until smooth. Pour into large bowl. Whip cream in med bowl till it holds soft peaks. Gently fold into custard filling. Pour 1/2 of filling over crust. Spoon 1/2 of lemon curd by T'sponfulls over filling. Swirl mixtures together using tip of knife. Pour remaining filling over. Spoon remaining curd over and repeat swirl. Refrigerate at least 4 hours or overnight. Run knife around sides of cake. Release pan. And you thought it was easy:
at least you don't have to bake. This is a wonderful cake but if you don't have a FP, forget it.... *Lemon Curd can be bought at speciality stores or check the Gourmet section.
How To make Lemon Ginger Cheesecake's Videos
Raw Vegan Lemon & Ginger Cheesecake recipe. How to make
I wanted to try something different on a cold rainy day so, I was inspired to make a lemon and ginger cheesecake. With lemon juice and rind and immune boosting ginger it felt like the perfect combination. Dairy free and full of protein this is a guilt free comfort food.
INGREDIENTS
BASE:
1/2 Cup of almonds
1/4 Cup of cashews
1/4 cup of desiccated coconut
5 Dates (soaked in boiling water for 10 minutes & drained)
1 Tbsp of Coconut oil
A pinch of sea salt
FILLING:
1 cup of cashew nuts (soaked overnight or at least 4 hours)
4 tbsp of lemon juice
The rind of one lemon
1/2 tbsp of ground ginger
1/2 cup of soya/coconut cream
1 tbsp of coconut oil (liquid form)
1/3 cup of Agave/maple syrup
1/2 cup of soya/almond milk
1/2 tsp of turmeric (for a rich colour)
1.5 - 2 tsp of xanthan gum (very important or it won't set)
For the base add the nuts into a food processer/blender and blend for 2-3 minutes until they are like crumbs.
Add the other ingredients and blend until it forms a sticky paste.
Pour into a loose base cake tin 7/8 and press down into the base thoroughly.
Place in the freezer.
For the filling rinse out the food processer and add the soaked cashews.
Blend for 3-4 minutes.
Add the other ingredients apart from the xanthan gum.
Blend again for 3-4 minutes until there are no lumps and you now have a creamy topping.
Add the xanthan gum and blend again for 1-2 minutes.
Pour the topping into the tin on top of your set base. Make sure it's evenly spread out.
Place in the freezer for 2 hours.
Before serving remove from the freezer and let it sit at room temperature for half an hour.
Remove gently from the tin and decorate.
ENJOY!
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
Jane Beadle Makes a Ginger Nut Biscuit Cheesecake Base | Lorraine
Jane Beadle shows Lorraine how easy it is to make a quick cheesecake biscuit base.
NO BAKE LEMON CHEESECAKE RECIPE
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Description of video & Ingredients:
In this video recipe Barry is asked to show you how to make a no bake lemon cheesecake. The steps to putting this together are incredibly easy considering how impressive it looks, the only downside being waiting for it to set - but making this beauty in advance and leaving it to set ideally overnight will be a real crowd pleaser! Just make sure you share it x
Ingredients
18 ginger biscuits, 100g melted butter
400g cream cheese, 2/3 lemons zest & juice to your liking
200g marscapone cheese, 100g caster sugar, 40ml milk, 180ml double cream, 9g gelatine powder, 150ml water, 3tbsp lemon curd
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The BEST ever No-Bake Lemon & Ginger Cheesecake - 15 mins prep | @TryToCookLikeMum
150g Ginger/Digestive Biscuits
50g Margarine/Butter
200g Low Fat Soft Cheese
125ml Whipping / Double Cream
Table spoon of Sugar (more to taste if required)
1 Lemon Juice and Rind
Method:
Place the biscuits in a polythene bag and crush with a rolling pin to make them into crumbs.
Melt the Margarine/butter and add the the biscuit crumbs and stir to combine.
Press into the base of flan dish or individual ramekins.
Whip the cream until thick (do not over whip!)
Wash the skin of a lemon, juice and zest.
Add cream cheese, sugar, lemon juice and zest to the cream.
Spread the mixture over the biscuit base and smooth the top.
Chill for at least 20 mins and decorate as required (maybe a lemon slice twist or grated chocolate).
LEMON AND GINGER CHEESECAKE RECIPE
WE MAKE A LEMON AND GINGER CHEESE CAKE IDEAL FOR BEGGINER BAKERS OR TO MAKE WITH KIDS
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