Vegan Lemon Ginger Cheesecake
FULL RECIPE:
------------------------------------------------------------
A simple, refreshing lemon ginger chia raw cheesecake, made with cashews. Gluten-free and vegan.
------------------------------------------------------------
Instagram:
Facebook:
Pinterest:
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
LEMON GINGER CHEESECAKE - Lactose Free, Gluten Free
Ingredients
GINGER CRUST:
300 grams gluten free gingersnap cookies
5 tablespoons melted butter
LEMON CHEESECAKE:
24 ounces lactose free cream cheese
1 cup lactose free plain Greek yogurt
1/2 cup maple syrup
1/4 cup lemon juice
1 tablespoon lemon zest
4 eggs
Instructions
GINGER CRUST:
1. Add the gluten free gingersnap cookies to a food processor and process until crumbs form
2. Add melted butter and process to combine
3. Add the mixture to the base of a 9-inch springform pan and press to form the ginger crust
LEMON CHEESECAKE:
1. Clean your food processor and add the 24 ounces of lactose free cream cheese. Process until smooth.
2. Add the lactose free plain Greek yogurt, maple syrup, lemon juice, and lemon zest. Process until fully incorporated.
3. Add the eggs and process until smooth
4. Using aluminum foil, cover the outside of the springform pan to prevent any water from seeping in
5. Place the springform pan inside a larger baking dish and add boiling water to the larger pan until it reaches halfway up the springform pan
6. Place in the oven on the bake setting at 275 F for 1 hour and 30 minutes
7. Let cool completely (roughly 1 hour 30 minutes on countertop uncovered)
8. Place in the refrigerator for a minimum of 3 hours
9. Garnish with some lemon zest, slice, and enjoy!
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.
Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
=== ???? NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup -
=== ???????? SUPPORT THE CHANNEL ===
Subscribe to the Channel -
Website for more recipes -
Follow us on Facebook -
Follow us on Twitter -
=== ???? Chef Pete's Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart -
GE Tilt Head Stand Mixer -
Hamilton Beach Electric Hand Mixer -
*Cuisinart 14 Cup Food Processor -
Hamilton Beach 12-Cup Food Processor -
*Mercer Culinary Renaissance Knife Set -
Mercer Culinary Millennia Knife Set -
Lodge Seasoned Cast Iron 10 Inch Skillet -
Basics Cast Iron Covered Dutch Oven 6-Quart -
OXO Good Grips Mandoline Slicer -
Black & Decker Blender -
Chefman Immersion Stick Blender -
Nicewell Digital Food Scale Digital -
ThermoPro Oven Digital Thermometer -
ThermoPro Instant Read Digital Thermometer -
=== ????AFFILIATE LINKS ===
LCTV is user-supported - When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
???? Amazon:
=== ???? About Let's Celebrate TV ===
On this channel, we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails, and entertaining tips too. We try to keep it as simple as possible, especially for those who say you can't cook or entertain - because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2023 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels: