Ingredients
Makes 12 to 14 servings
Crust
Filling
For crust:
Step 1
Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
For filling:
Step 2
Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 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.
Step 3
Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).
Step 4
Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.
Leave a Review
Reviews (112)
Back to TopI made this and it was a hit! I did add extra ginger and lemon. I did however made candied lemon slices but they never made it on top of the cheesecake ...my guest and I ate them while I whipped the sweet cream. Lol. I agree with one reviewer more lemon flavor was needed. Lessons learned... the crust was super hard to release. So I solved the problem by mixing ginger snaps with graham crackers...that worked. I also added Madagascar vanilla to the crust and batter plus lemon zest. I am baking today but the crust will have chopped pecans in the crust. Ginger: adding a good amount of sugar to my chop chop limited the struggles most had with dicing the ginger, the ginger was just the right size and I was told by a friend was scrumptious as the candied ginger softened a couple of days later. I want to thank each person for their comments, it really helped a lot as this was my first attempt. Okay gotta bake the next one..tootles
lnl9185153
Maryland
4/13/2019
Creamy and light, this was a crowd favorite. I made it exactly as directed. The surface cracked slightly during baking, but settled perfectly as it cooled. I did not find that the minced crystallized ginger made it an unattractive cake, per another reviewer. The crystallized ginger I used was very fresh so it minced easily without sticking to the knife and was a light color. Older ginger gets very sticky and dark, so I understand what others were frustrated by during the prep. I would have liked more lemon flavor and would probably double the lemon zest next time, or serve with a dollop of lemon curd on top as a garnish. My main problem with this cake is that it was very hard to serve. Several pieces broke, and I'm normally pretty good at plating. The crust also didn't release well from the pan despite using a well-greased pan. I would make it again, but maybe as individual cheesecakes baked in ramekins in order to avoid those problems.
lornakb
Monterey, CA
4/6/2018
绝对美味。跟着食谱。苏尔face did not crack, perfectly creamy texture, vary flavourful. I had to prepare this a week ahead, so froze it after baking, took it out of the freezer 2 days ahead to let it defrost slowly in the fridge. Will make this again.
Anonymous
Montreal, Canada
10/10/2017
Great recipe! Here is another good recipe to try. Raw Ginger Pumpkin Cheesecake. Very easy to make. Best I've ever had! Find it on skinnygirlsguide.com/raw-ginger-pumpkin-cheesecake/
emiley1
cali
1/11/2017
This was excellent!! I started it too late at night (didn't read the directions until AFTER I started !!!!), and so I cheated a little on the timing so I could get to bed before 1 am. I cooked it the full amount of time, but took it out of the oven at 50 minutes and put it in the fridge within ten minutes - it was still perfectly fine - no cracking or sinking.
lindascott121
Seattle WA
2/28/2016
I made this for a birthday at work. Everyone loved it, but it was almost impossible to cut. It sort of smooshed on the knife. Great flavour though.
janey159
Ontario, Canada
11/24/2013
I have made this twice. Each time everyone raved about it. It is far the best cheesecake recipe. it is really worth the time.
SLLVillages
The Villages,FL
5/8/2013
Great Flavor! A little hard to cut. I left out the whipping cream the second time I made this recipe and it was able to be beautifully sliced with a hot knife! I also reduced the water bath amount and used a slightly larger pan. leaving it in the oven for 30 minutes more before shutting the oven off. took it out 2 hours later with zero cracks. Love this recipe!
DeerFootFarm
Appleton, Maine
2/5/2013
This is divine; I made this almost a year ago and my family still has fond memories.
ColinG
Verdun, QC
4/10/2012
This was very refreshing with a great lemon taste. Great for the start of springtime. I would suggest decorating the top with fresh whipping cream and thinly sliced lemon slices as the ginger does leave a less than appealing look to the cheesecake.
Anonymous
NH
3/26/2012
Made this to recipe and it was a big hit at a summer party. Nice and light texture -- a bit hard to slice into serving pieces, tended to break apart. Wonderful flavor.
Anonymous
Santa Fe
7/3/2011
I love this cheesecake. Came in 2nd at a County Fair!!
Flomo
Penn Valley, Ca
3/31/2011
I made this for a potluck spring of last year and it was a hit! The use of gingersnap cookies for the crust is a fine contrast and blends well with the lemon and the cream cheese. I waited until just about serving the cheesecake before placing the thinly sliced lemon as garnish.
LadyDragonfly
2/17/2011
Made this for Christmas and it was great, it was creamy and delicious. My family and friends loved it.
chloebug1961
Lafayette, LA
12/25/2010
Did you really put garlic in a cheesecake? No wonder it was disgusting! Perhaps you should try following a recipe before you decide to dis the creator. If you followed it, you MAY just love it!
Anonymous
NH
8/23/2010
