Lemon-Ginger Cheesecake
Submitted by sfgarb
No-bake lemon-ginger cheesecake with a gingersnap and vanilla wafer crust, gelatin-set cream cheese filling, and lemon curd swirl. Bright citrus and warm ginger in every slice.
YIELD
10 servingsPREP
10 minCOOK
30 minREADY
40 minThis cheesecake is a project, but it pays off in a big way. A gingersnap and vanilla wafer crust gets topped with a silky cream cheese custard infused with fresh ginger and lemon zest, all set with gelatin rather than baked. Ribbons of lemon curd swirled through the filling give each slice a tart, golden streak.
The food processor does most of the work here. Fresh ginger and lemon peel get buzzed with sugar until they’re as fine as the sugar itself. That releases the oils and distributes the flavor evenly through the custard instead of leaving chunky bits.
The custard cooks on the stovetop just enough to thicken and dissolve the gelatin, but don’t let it boil or the eggs will scramble. Once it’s chilled but not fully set, fold in whipped cream for that airy, mousse-like texture.
Kitchen Tips
- A food processor is essential for this recipe. It grinds the crust, processes the ginger-lemon sugar, and blends the cream cheese filling smooth
- Chill the custard until thickened but still pourable before folding in the whipped cream. If it sets too firm, the cream won’t incorporate smoothly
- Use the tip of a knife to swirl the lemon curd. Drag gently, don’t stir, or you’ll lose the distinct ribbon pattern
- Refrigerate at least 4 hours, but overnight is better. The gelatin needs time to set fully for clean slices
Variations
- Lime-ginger version: Swap lemon zest, juice, and curd for lime for a tropical spin
- Spicier crust: Use all gingersnaps instead of half vanilla wafers for a more assertive ginger base
- Candied ginger garnish: Top each slice with a thin piece of crystallized ginger for extra bite and texture
Ingredients
Directions
CRUST: Preheat oven to 350℉ (180℃).
Position rack in center of oven.
Lightly oil 9 inch springform pan. Finely grind all wafers and gingersnaps w/ sugar and lemon peel in FP. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan. Press to form buttered crust. Bake until golden brown; 12 Minutes. Cool before filling. FILLING: Sprinkle gelatin over cold water in small bowl. Let stand 10 minutes to soften. Mince lemon peel and ginger with sugar and salt in FP until all are as fine as sugar. Really zap it. Add yolks in FP and blend until Light and fluffy. Scald milk in heavy sauce pan. With FP running; add milk through feed tube and blend well. Return mixture to sauce pan. Stir over medium to low heat until mixture thickens; about 12 min. Do NOT BOIL. Add gelatin mixture to custard and stir until dissolved. Refectories until thickened but not set (about 20 min), stirring often. Blend cream cheese and lemon juice in FP until smooth. Add custard (the stuff from the fridge) and blend until smooth. Pour into large bowl. Whip cream in med bowl until it holds soft peaks. Gently fold into custard filling. Pour ½ of filling over crust. Spoon ½ of lemon curd by T’sponfulls over filling. Swirl mixtures together using tip of knife. Pour remaining filling over. Spoon remaining curd over and repeat swirl. Refrigerate at least 4 hours or overnight. Run knife around sides of cake. Release pan. And you thought it was easy---at least you don’t have to bake. This is a wonderful cake but if you don’t have a FP, forget it.
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