Nigella Lemon And Ginger Cheesecake

There’s something almost magical about the smell of lemon and ginger warming through the house. It’s like sunshine on a grey day, or that first sip of tea after the kids have finally stopped shouting. This Lemon and Ginger Cheesecake? It’s my go-to when I want something that feels special, but doesn’t require hours of fussy faffing.

I made it for the first time on a random Tuesday — the kind of day that needed cheering up — and ended up licking the bowl like a child. The gingersnap crust is punchy and buttery, and that creamy filling? It’s got just the right amount of zing to make you close your eyes for a second and smile. If you’re into desserts that feel like a cozy blanket with a cheeky kick, this one’s for you.

Why You’ll Love It

• Lemon + ginger = magic — zingy, warm, bright, and unforgettable.
• The texture is unreal — rich and creamy, with little ginger-y chewy bits.
• No weird steps — simple ingredients, straightforward method, no drama.
• It chills beautifully — honestly better the next day.
• Perfect for impressing guests or spoiling yourself — zero judgment.
• It freezes like a dream — if you manage not to eat it all first.

Ingredients

For the crust:

• 2 cups finely ground gingersnap cookies (about 9 oz)
• 2 tablespoons sugar
• ½ teaspoon ground ginger
• ¼ cup unsalted butter, melted

For the filling:

• 4 x 8oz packages cream cheese, room temperature
• 1¼ cups sugar
• 4 large eggs, room temperature
• 1 cup sour cream
• ½ cup heavy (whipping) cream
• ½ cup finely chopped crystallised ginger
• 2 tablespoons freshly grated ginger
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon zest
• Lemon slices, for garnish (optional but cute)

How to Make It

Start with the crust:

Preheat your oven to 325°F (160°C). Grab a 10-inch springform pan and butter it like you mean it. Double-wrap the outside with foil (we’re doing a water bath later). Blitz the cookies, sugar, and ginger in a food processor, then mix in the melted butter. Press that into the base and slightly up the sides of your pan. Bake for 10 minutes and let it cool.

Whip up the cheesecake filling:

In a large bowl, beat the cream cheese until it’s smooth and a bit fluffy. Add the sugar gradually, scraping down the sides — you know the drill. Then beat in the eggs one by one, followed by the sour cream and heavy cream.

Add the good stuff:

Stir in the chopped crystallised ginger, fresh ginger, lemon juice, and zest. You’ll be tempted to taste the mix — and you should. It’s ridiculous.

Assemble and bake:

Pour the filling into your cooled crust. Place the springform pan into a roasting tray and carefully pour in hot water so it comes halfway up the sides (like it’s having a bath). Bake for about 1 hour and 25 minutes — it should be just set, a little golden on top, and maybe a bit wobbly in the middle.

Cool it slowly:

Turn the oven off, crack the door open with a wooden spoon, and let the cheesecake hang out in there for an hour. It’ll sink a bit — don’t panic. That’s totally normal.

Chill it right:

Transfer the cake to the fridge (still in the pan!) and let it set for at least 4 hours — overnight is ideal. Garnish with lemon slices if you’re feeling fancy.

Common Mistakes and How to Dodge Them

Why is my cheesecake cracked?
Too hot, too fast, or too dry. Always use a water bath and cool it slowly.

My crust is soggy. Help?
Make sure it’s baked before adding the filling — and don’t skip wrapping the pan!

Too gingery?
Dial back the crystallised ginger or leave it out entirely — the fresh stuff is punchy enough on its own.

Overmixed it?
Guilty as charged. Beat gently, just until smooth, to keep it creamy not dense.

Storage and Reheating

Fridge: Cover tightly and keep for up to 4 days — if it lasts that long.
Freezer: Freeze before garnishing, well-wrapped, for up to 3 months.
Reheating? Don’t. Cheesecake is best chilled. Just slice and serve.

Frequently Asked Questions

Can I swap the cream cheese for mascarpone?
Sure — it’ll be a bit richer and softer, but it works.

Do I have to use a water bath?
Technically no, but it’s the difference between “oh nice” and “oh wow.”

Can I make this without a food processor?
Yep! Just bash the cookies in a bag with a rolling pin. Therapeutic, really.

What if I hate ginger?
Try a plain biscuit crust and skip the fresh and crystallised ginger — still lovely with lemon alone.

Nutrition Facts (Per Serving)

• Calories: 514
• Total Fat: 35g
• Carbs: 43g
• Sugar: 20g
• Protein: 9g
• Sodium: 389mg

Try More Nigella Recipes:

• Nigella New York Cheesecake Recipe
• Nigella American Pancakes
• Nigella Pavlova Recipe