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Lemon Ginger Cheesecake with Raspberry Sauce

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This beautiful lemon ginger cheesecake is wealthy, creamy, and silky easy! Made with contemporary ginger, lemon juice, and lemon zest, it’s bursting with contemporary taste. The new pink raspberry sauce makes it a complete showstopper!

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Lemon Ginger Cheesecake

Spring is within the air and you realize what which means – time for ALL the lemon recipes! Particularly, lemon dessert recipes!

Beginning with this lemon cheesecake that’s spiked with contemporary ginger and topped with the prettiest raspberry sauce ever! It’s no secret I dwell for cheesecake. And can all the time select it over some other dessert! However this cheesecake is really one thing particular. She’s extremely silky easy, delightfully shiny in taste, and so darn fairly. In case you’re trying to find an important day dessert that’s positive to earn loads of “oohs and ahhs”, that is it.

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Make the Crust

Making cheesecake crust couldn’t be simpler! You’ll merely mix graham cracker crumbs (I take advantage of pre-crushed for final ease however be happy to make your individual), sugar, butter, and salt. The you’ll press it right into a springform pan and bake for 10 minutes. Pre-baking the crust is crucial for a crispy crust! So don’t skip that step.

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Cheesecake Ideas & Tips

You’re going to wish a meals processor, blender, or hand electrical mixer to beat the cream cheese. Personally, I favor the meals processor as a result of it ensures a silky easy cheesecake with no lumps. You’ll wish to use the mixer to beat the cream cheese SUPER easy! Do that earlier than including any of the opposite elements!

When you add the eggs, you don’t wish to beat the batter too lengthy or on excessive pace! Doing it will incorporate an excessive amount of air into the batter which can trigger it to puff up within the oven then deflate as soon as eliminated.

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Bear in mind: if you take away the springform pan from the water tub, you DON’T wish to take away the cheesecake from the pan. You may run a knife gently across the fringe of the cheese to launch the pan sides from the cheesecake, which can assist forestall cracking. However you’ll chill the cheesecake within the pan! I recommend cooling to room temperature (about 1 hour and half-hour) then cowl and refrigerate in a single day. However you’ll wish to chill within the fridge for not less than 6 hours!

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Make it Fairly

As soon as your cheesecake has baked and cooled, it’s time to glam it up! You’ll begin with the contemporary raspberry sauce… however the place you go from there may be as much as you! I recommend including freshly whipped cream, further raspberries, and sprigs of mint on prime of the cheesecake. However you could possibly additionally add crystalized ginger (contemporary ginger candied), prepare lemon slices decoratively on prime, or add lemon curd as a substitute.

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Can I freeze this?

You positive can! Merely cool as directed, then wrap tightly and retailer within the freezer for as much as 2 months! If you’re able to serve, full from the freezer and defrost the frozen cake in a single day within the fridge.

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Extra Lemon Cheesecake Recipes:

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

This stunning lemon ginger cheesecake is rich, cream, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it's bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!

Lemon Ginger Cheesecake with Raspberry Sauce

Ashley Manila

This beautiful lemon ginger cheesecake is wealthy, cream, and silky easy! Made with contemporary ginger, lemon juice, and lemon zest, it is bursting with contemporary taste. The new pink raspberry sauce makes it a complete showstopper!

Prep Time 35 minutes

Prepare dinner Time 2 hrs 10 minutes

Resting Time 8 hrs

Course Dessert

Delicacies Baking

Substances 

For the Graham Cracker Crust:

  • 2 cups (171 g) graham cracker crumbs
  • 1/3 cup (67 g) granulated sugar
  • 1/4 teaspoon salt
  • 7 Tablespoons (98 g) unsalted butter melted

For the Lemon Ginger Cheesecake:

  • 5 blocks (1130 g) full-fat cream cheese room temperature
  • 1 and 1/3 cups (265 g) granulated sugar
  • 1 Tablespoon lemon zest finely grated
  • 1 teaspoon pure vanilla extract
  • 5 giant eggs room temperature
  • 3 giant egg yolks room temperature
  • 1/2 cup (113 ml) lemon juice freshly squeezed
  • 1 Tablespoon contemporary ginger finely grated
  • 2 teaspoons floor ginger
  • 1/4 cup (57 ml) heavy cream room temperature

For the Raspberry Sauce:

  • 3 cups (425 g) contemporary raspberries divided
  • 1/3 cup (67 g) granulated sugar
  • 1 and 1/2 Tablespoons (21 ml) water
  • 1 teaspoon lemon zest finely grated
  • 2 teaspoons lemon juice freshly squeezed

Instructed Garnish (Optionally available):

  • mint sprigs
  • whipped cream
  • contemporary raspberries

Directions 

For the Graham Cracker Crust:

  • Preheat the oven to 350 levels (F). Wrap the underside and sides of a 9″ springform pan with further large heavy obligation aluminum foil. I like to recommend doing a number of diligent layers right here to make sure no water creeps via if you place the pan within the water tub. Frivolously spray the pan with non-stick baking spray. Set pan apart.

  • In a big bowl mix the graham cracker crumbs, sugar, and salt. Add within the melted butter and, utilizing a rubber spatula, stir nicely to mix.

  • Pour crust into the ready pan. Firmly pat the combination into the ready pan, working it from the middle and up the edges. 

  • Bake for 10 minutes. Place crust on a cooling rack when you put together the filling.

  • Cut back oven temperature to 300 levels (F). 

For the Lemon Ginger Cheesecake:

  • Within the physique of a meals processor, beat the softened cream cheese till utterly easy, scraping the bowl as wanted. 

  • Add sugar, lemon zest, and vanilla and beat easy, scraping down the edges and backside of the bowl as wanted. Add within the eggs and yolks, one after the other, beating nicely after every addition.

  • Add within the lemon juice, grated ginger, and floor ginger and pulse easy. Lastly, fold within the cream, stirring simply till mixed.

  • Pour the filling into the ready crust and, utilizing a silicone spatula, easy the highest. Place the cheesecake pan into a big, deep pan. Fill the pan with 2 and ½- inches of sizzling water. That is your water tub and can assist guarantee your cheesecake comes out crack free.

  • Rigorously place the pan within the oven and bake for 1 hour and half-hour. Flip the oven off and let the cheesecake sit, undisturbed, for half-hour, contained in the oven with the door shut. The cheesecake ought to nonetheless be barely wiggly.

  • Take away cake from the oven and gently run a knife very across the fringe of the cake. Place the cheesecake on a cooling rack and funky utterly, then loosely cowl the pan with saran wrap and chill for not less than 6 hours. Don’t take away the pan till utterly cooled! 

For the Raspberry Sauce:

  • In a blender mix two cups of the raspberries with the sugar, water, lemon zest, and lemon juice. Pulse till easy. Pressure via a advantageous mesh strainer and chill till wanted. Deliver to room temperature for quarter-hour earlier than including to the cheesecake, and blend nicely.

  • Prime the cheesecake (entire or slices) with the raspberry sauce. Add dollops of freshly whipped cream and prime with further raspberries and a mint sprigs, if desired (non-compulsory). Serve without delay. 

Key phrase cheesecake, lemon cheesecake, cheesecake recipes, lemon ginger cheesecake

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