Nigella Lemon And Ginger Cheesecake

Nigella’s Lemon And Ginger Cheesecake combines a gingersnap crust and filling made from cream cheese, sour cream, whipping cream, lemon, and crystallized ginger, creating a tasty dessert that takes 2 hours and 45 minutes to prepare!

Try More Nigella Lawson Recipes:

• Nigella Burnt Basque Cheesecake
• Nigella Baileys Cheesecake
• Nigella Chocolate Orange Cheesecake

💛 Why You’ll Love This Lemon And Ginger Cheesecake Recipe:

• Creamy Texture: The cheesecake has a luxuriously smooth and rich consistency.
• Unique Flavor Combination: A zesty lemon and spicy ginger blend creates a refreshing and exciting taste.
• Crunchy Crust: The gingersnap crust provides a satisfying, crisp texture that complements the creamy filling.
• Elegant Presentation: Garnished with fresh lemon slices, it looks as impressive as it tastes.

❓ What Is Nigella’s Lemon And Ginger Cheesecake Recipe?

Nigella’s Lemon And Ginger Cheesecake features a buttery gingersnap crust and a filling consisting of cream cheese, sour cream, and whipping cream. It’s flavored with fresh lemon juice, zest, and crystallized ginger for a tangy and spicy twist.

🍋 Nigella Lemon And Ginger Cheesecake Ingredients

Crust:

• 2 cups finely ground gingersnap cookies (about 9 ounces)
• 2 tablespoons sugar
• 1/2 teaspoon ground ginger
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling:

• 4 (8-ounce) packages of cream cheese, room temperature
• 1 1/4 cups sugar
• 4 large eggs, room temperature
• 1 cup sour cream
• 1/2 cup whipping cream
• 1/2 cup finely chopped crystallized ginger
• 2 tablespoons finely grated peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel
• Lemon slices (for garnish)

🥮 How To Make Nigella Lemon And Ginger Cheesecake

Crust:

1. Set the oven temperature to 325°F.
2. Generously butter a 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap the outside of the pan with heavy-duty foil.
3. Blend ground cookies, sugar, and ginger in a processor. Add melted butter and process until moist crumbs form.
4. Press the mixture onto the bottom and 1/2 inch up the sides of the prepared pan. Bake for about 10 minutes. Cool. Maintain oven temperature.

Filling:

1. Using an electric mixer, beat cream cheese in a large bowl until fluffy.
2. Beat in sugar, scraping down the sides of the bowl occasionally.
3. Add eggs one at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
4. Pour filling into the crust. Place the springform pan in a large roasting pan.
5. Pour enough boiling water into the roasting pan to come 1 inch up the sides of the springform pan.
6. Bake until filling is set and golden brown on top, about 1 hour and 25 minutes.
7. Turn off the oven and prop open the oven door with a wooden spoon. Let cake stand in oven for 1 hour (cake will fall).
8. Remove the springform pan from the water bath. Remove the foil and cool the cheesecake completely on a rack.
9. Release the pan sides from the cheesecake. Transfer to a platter and garnish with lemon slices before serving.

💭Recipe Tips

• Room Temperature Ingredients: Make sure cream cheese and eggs are at room temperature before mixing. This helps create a smooth and lump-free filling for a perfect texture.
• Use a Water Bath: Bake the cheesecake in a water bath by placing the springform pan in a larger roasting pan filled with boiling water. This technique helps prevent cracks and ensures even cooking.
• Cool Gradually: After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual cooling process helps prevent sudden temperature changes that can cause cracks.
• Chill Thoroughly: Allow the cheesecake to refrigerate for at least 4 hours, or overnight if possible. This cooling period helps the flavors meld and the texture firm up for the best result.

🍧 What To Serve With Lemon And Ginger Cheesecake?

Serve Lemon And Ginger Cheesecake with Coffee Ice Cream, a dollop of Lemon Mousse, a scoop of Semolina Pudding, or a glass of Poinsettia Cocktail.

🎚 How To Store Leftovers Lemon And Ginger Cheesecake?

• In The Fridge: Store leftover lemon and ginger cheesecake in an airtight container for up to 2 days.
• In The Freezer: Wrap leftover lemon and ginger cheesecake tightly in plastic wrap and freeze for up to 2 months.

🥵 How To Reheat Leftovers Lemon And Ginger Cheesecake?

• In The Oven: Warm leftover lemon and ginger cheesecake on a baking sheet at 200°F°F for 10 minutes.
• In The Microwave: Heat leftover lemon and ginger cheesecake in a microwave-safe plate on medium power for 10-second intervals until warmed through.

FAQs

Try More Nigella Lawson Recipes:

• Nigella Lawson No Bake Lemon Curd Cheesecake
• Nigella Lawson No Bake Lemon Cheesecake
• Nigella Mango Cheesecake

Nigella Lemon And Ginger Cheesecake Nutrition Facts

Amount Per Serving

• Calories 344.7
• Total Fat 30.1g
• Saturated Fat 17.1g
• Cholesterol 85.8mg
• Sodium 189.2mg
• Potassium 90.8mg
• Total Carbohydrate 12.5g
• Dietary Fiber 5.8g
• Sugars 2.5g
• Protein 13.3g