Nigella’s Lemon and Ginger Cheesecake is made of a crust using finely ground gingersnap cookies, sugar, ground ginger, and melted butter. The cheesecake is full of delicious tastes and takes around 2 hours to prepare, yielding 8 servings.
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💗 The Benefits Of Trying This Delicious Recipe
- Bursting with Flavor When lemon and ginger come together, they make a delicious flavor that will make your taste buds dance.
- Creamy And Rich. The cream cheese, sour cream, and whipped cream in the filling give it a rich, velvety texture that melts in your mouth.
- Easy To Make. This recipe is easy for both new and experienced bakers to follow because it has simple ingredients and clear directions.
- Impressive Presentation. The lemon slices on top are a nice touch that makes this cheesecake a show-stopper at any party or special event.
❓ What Is Nigella Lemon And Ginger Cheesecake Recipe?
The Nigella Lemon and Ginger Cheesecake is a creamy treat with a gingersnap cookie crust, lemon, and ginger flavors. The famous cook Nigella Lawson gave it its name.
🍋 Nigella Lemon And Ginger Cheesecake Ingredients
CRUST
- 2cups finely ground gingersnap cookies (about 9 ounces)
- 2tablespoons 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
- 1/4 cups sugar
- 4 large eggs, room temperature
- 1cup sour cream
- 1/2 cup whipping cream
- 1/2 cup finely chopped crystallized ginger
- 2tablespoons finely grated peeled fresh ginger
- 2tablespoons fresh lemon juice
- 4teaspoons grated lemon peel
- Lemon slices (for garnish)
👩🍳 Instructions For Nigella Lemon And Ginger Cheesecake
CRUST
- Preheat oven to 325 degrees Fahrenheit. Generously butter a springform pan with a 10-inch diameter and 2 3/4-inch-high sides.
- Double-wrap the exterior of the dish with heavy-duty foil. Process cookie crumbs, sugar, and ginger in a food processor.
- Add butter that has been liquefied and pulse until moist crumbs form. Press the mixture onto the bottom and up the sides of the prepared pan by 1/2 inch.
- Bake for approximately 10 minutes, or until the crust has firmed up.
FILLING
- In a large basin, beat cream cheese with an electric mixer until fluffy. Beat in sugar, intermittently scraping the sides of the bowl.
- Add the eggs one by one, beating thoroughly after each addition.
- Add sour cream and whipping cream, followed by crystallized ginger, fresh ginger, lemon juice, and lemon zest, and mix thoroughly.
- Pour the contents into the pie crust. In a large roasting pan, place a springform pan. Pour 1 inch of scalding water up the sides of the springform pan in the roasting pan.
- Bake the cheesecake for 1 hour 25 minutes, or until the filling is set and the top is golden brown (the cake will raise slightly above the edge of the pan).
- Turn off the oven and support the door open with wood
- Allow the cake to rest in the oven for one hour (the cake will collapse).
💭 Recipe Tips
- Use Fresh Ginger And Lemon. Freshly chopped ginger and lemon juice give the cheesecake the best taste and smell.
- Don’T Overmix The Batter. If you mix something too much, it can get thick and heavy. For a light and creamy cheesecake, mix until just mixed.
- Chill The Cheesecake Before Serving. Putting the cheesecake in the fridge for a few hours or overnight helps it set up right and brings out the flavors.
- Be Cautious With Crystallized Ginger. Crystallized ginger adds a great taste, but don’t use too much of it because it can overpower the other flavors.
- Follow The Crust Recipe Precisely. The sweetness and ginger taste of the gingersnap cookie crust is just right. Keep to the recipe to get the taste and appearance you want.
🍦 What To Serve With Lemon And Ginger Cheesecake?
Nigella Lemon and Ginger Cheesecake go well with sweet and tangy toppings like whipped cream, fresh berries, or lemon curd.
🎚 How To Store Lemon And Ginger Cheesecake?
- In The Fridge. Let the Traditional Nigella Lemon and Ginger Cheesecake cool before storing. Wrap it tightly in plastic or put it in an airtight container. Store it in the fridge for 3-4 days.
- In The Freezer. The Traditional Nigella Lemon and Ginger Cheesecake should be frozen before garnishing. Place the cheesecake in a freezer-safe container or airtight bag after carefully wrapping it in plastic. This can be frozen for 2-3 months.
🚫 How To Reheat Lemon And Ginger Cheesecake?
Nigella Lemon and Ginger Cheesecake should not be put in a hot oven. Serve this cheesecake when it’s been in the fridge for a cool dessert. Heating it could change the way it feels and looks, making it less fun to eat. I think it’s best served cold from the fridge.
FAQs
What Type Of Crust Works Best For A Lemon And Ginger Cheesecake?
The best type of crust for a Lemon and Ginger Cheesecake is a gingersnap cookie crust, which complements the flavors of the cheesecake with its ginger and spice notes.
How Can I Prevent Cracks From Forming On The Surface Of My Cheesecake?
To prevent cracks on the surface of your cheesecake, bake it in a water bath, avoid overmixing the batter, and let it cool gradually before refrigerating.
Can I Substitute The Sour Cream In The Filling With Greek Yogurt?
Yes, you can substitute sour cream with Greek yogurt in the filling of your Lemon and Ginger Cheesecake for a tangy and creamy result.
How Do I Cut My Lemon And Ginger Cheesecake Without It Falling Apart?
To cut your Lemon and Ginger Cheesecake without it falling apart, use a sharp knife dipped in hot water and wipe clean between each slice. This helps create clean and smooth cuts.
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Nigella Lemon And Ginger Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 514.29 Kcal
- Total Fat: 35.07g
- Cholesterol: 162.48mg
- Sodium: 388.92mg
- Potassium: 255.4mg
- Total Carbs: 43.16
- Sugars :20.2g
- Dietary Fiber: 0.52g
- Protein: 8.9g
- Vitamin C: 2.1mg
- Iron: 1.6mg
- Calcium: 132.2mg
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lemon And Ginger Cheesecake
Description
Nigella’s Lemon and Ginger Cheesecake is made of a crust using finely ground gingersnap cookies, sugar, ground ginger, and melted butter. The cheesecake is full of delicious tastes and takes around 2 hours to prepare, yielding 8 servings.
Ingredients For The Crust
Ingredients For The Filling
Instructions For The Crust
- Preheat oven to 325 degrees Fahrenheit. Generously butter a springform pan with a 10-inch diameter and 2 3/4-inch-high sides.
- Double-wrap the exterior of the dish with heavy-duty foil. Process cookie crumbs, sugar, and ginger in a food processor.
- Add butter that has been liquefied and pulse until moist crumbs form. Press the mixture onto the bottom and up the sides of the prepared pan by 1/2 inch.
- Bake for approximately 10 minutes, or until the crust has firmed up.
- In a large basin, beat cream cheese with an electric mixer until fluffy. Beat in sugar, intermittently scraping the sides of the bowl.
- Add the eggs one by one, beating thoroughly after each addition.
- Add sour cream and whipping cream, followed by crystallized ginger, fresh ginger, lemon juice, and lemon zest, and mix thoroughly.
- Pour the contents into the pie crust. In a large roasting pan, place a springform pan. Pour 1 inch of scalding water up the sides of the springform pan in the roasting pan.
- Bake the cheesecake for 1 hour 25 minutes, or until the filling is set and the top is golden brown (the cake will raise slightly above the edge of the pan).
- Turn off the oven and support the door open with wood
- Allow the cake to rest in the oven for one hour (the cake will collapse).
For The Filling
Notes
- Use Fresh Ginger And Lemon. Freshly chopped ginger and lemon juice give the cheesecake the best taste and smell.
- Don’T Overmix The Batter. If you mix something too much, it can get thick and heavy. For a light and creamy cheesecake, mix until just mixed.
- Chill The Cheesecake Before Serving. Putting the cheesecake in the fridge for a few hours or overnight helps it set up right and brings out the flavors.
- Be Cautious With Crystallized Ginger. Crystallized ginger adds a great taste, but don’t use too much of it because it can overpower the other flavors.
- Follow The Crust Recipe Precisely. The sweetness and ginger taste of the gingersnap cookie crust is just right. Keep to the recipe to get the taste and appearance you want.