Rich Lemon Ginger Cheesecake

I’ve always loved how cheesecake brings people together at gatherings. There’s something special about watching friends and family take that first bite and seeing their faces light up. When I started playing around with adding lemon and ginger to my usual cheesecake recipe, I knew I had stumbled onto something good. The combination of tangy citrus and warm ginger just works.

This recipe came about during one of those lazy Sunday afternoons when I felt like experimenting in the kitchen. My kids were skeptical at first – they’re usually cheesecake purists – but even they had to admit this version was pretty amazing. Now it’s become one of those desserts that friends and family specifically request when they come over.

If you’ve ever felt intimidated by making cheesecake, don’t worry – I’ve included all my tried-and-true tips to help you avoid common pitfalls like cracking and over-mixing. Trust me, if I can nail this recipe while helping with homework and answering “what’s for dinner?” every five minutes, you’ve got this in the bag.

What Kind of Cream Cheese Should I Use?

For cheesecake, you’ll want to stick with full-fat block cream cheese – not the spreadable kind that comes in tubs. Philadelphia brand is the go-to choice for many bakers since it has a consistent texture and reliable results, but any quality block cream cheese will work well. Make sure your cream cheese is at room temperature before you start mixing (this usually takes about 2 hours on the counter) to avoid any lumps in your batter. If you’re tempted to use low-fat cream cheese to cut calories, I’d advise against it – the final texture won’t be as rich and creamy, and you might end up with a drier, less satisfying cheesecake.

Options for Substitutions

While cheesecake requires some specific ingredients to maintain its signature texture, there are still several substitutions you can try:

• Cream cheese: This is the star ingredient that can’t be substituted – make sure to use full-fat cream cheese at room temperature for the best results.
• Graham cracker crumbs: You can swap these with digestive biscuits, gingersnaps (which would complement the ginger flavor nicely), or even vanilla wafer crumbs. Just use the same amount by weight.
• Fresh ginger: If you don’t have fresh ginger, you can use an additional 1 teaspoon of ground ginger instead. The flavor won’t be quite as bright, but it’ll still be tasty.
• Heavy cream: Half-and-half can work in a pinch, though the texture might be slightly less rich.
• Fresh raspberries: Feel free to swap these with strawberries, blackberries, or blueberries. If using frozen berries, thaw and drain them well first.
• Lemon: While fresh is best, you can use bottled lemon juice if needed (though skip the zest in this case). For the zest, you could add a drop of pure lemon oil instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen when the temperature changes too quickly – always use a water bath and let your cheesecake cool gradually in the oven with the door slightly open for the first hour. Another common mistake is using cold ingredients, so make sure your cream cheese, eggs, and heavy cream are at room temperature for at least 2 hours before starting, as this ensures a smooth, lump-free batter. When mixing, avoid overbeating the batter after adding the eggs, as too much air can cause the cheesecake to puff up and then collapse during baking – mix just until each egg is incorporated. For the best texture and flavor balance, don’t skip straining your fresh lemon juice and grating your ginger finely, as larger pieces can disrupt the silky smooth texture you’re aiming for.

What to Serve With Lemon Ginger Cheesecake?

This zingy cheesecake is pretty amazing on its own, but there are some simple ways to make serving it even more special! A dollop of freshly whipped cream is always welcome, and you can make it extra fancy by adding a touch of vanilla or a sprinkle of ground ginger to the cream. Hot beverages like Earl Grey tea or a strong cup of coffee help balance the richness of the cheesecake, while also complementing the ginger notes. For a refreshing twist in warmer months, try serving it with a scoop of lemon sorbet on the side, or add some extra fresh berries beyond the raspberry sauce that’s already included in the recipe.

Storage Instructions

Keep Fresh: This lemon ginger cheesecake needs to stay cool! Pop it in the fridge in an airtight container or wrapped well with plastic wrap, and it’ll stay fresh for up to 5 days. The flavors actually get even better after a day or two as the lemon and ginger have time to mingle.

Freeze: You can freeze this cheesecake for up to 3 months! Just wrap it tightly in plastic wrap, then in aluminum foil. I recommend freezing it without the raspberry topping – you can make that fresh when you’re ready to serve. Pro tip: slice before freezing for easy single servings!

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. Add the fresh raspberry topping, mint, and whipped cream just before serving. The texture will be just as creamy as the day you made it!

Preparation Time	30-45 minutes
Cooking Time	90-105 minutes
Total Time	120-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4500
• Protein: 75-85 g
• Fat: 300-320 g
• Carbohydrates: 350-370 g

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 tsp salt
• 7 tbsp unsalted butter, melted

For the cheesecake filling:

• 5 blocks full-fat cream cheese (1130 g), at room temperature
• 1 1/3 cups sugar
• 1 tbsp finely grated lemon zest
• 1 tsp pure vanilla extract
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1/2 cup lemon juice, freshly squeezed
• 1 tbsp grated fresh ginger
• 2 tsp ground ginger
• 1/4 cup heavy cream, room temperature

For the raspberry topping:

• 3 cups fresh raspberries, divided
• 1/3 cup sugar
• 1 1/2 tbsp water
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice

For serving:

• Mint sprigs
• Whipped cream
• Additional fresh raspberries

Step 1: Prepare the Springform Pan

Preheat your oven to 350°F (175°C).

Wrap the bottom and sides of a 9″ springform pan with extra wide heavy duty aluminum foil, using several layers to ensure no water leaks in during the water bath.

Lightly spray the inside of the pan with non-stick baking spray and set aside.

Step 2: Make the Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 tsp salt
• 7 tbsp unsalted butter, melted

In a large bowl, combine the graham cracker crumbs, sugar, and salt.

Pour in the melted butter and stir well with a rubber spatula until the mixture becomes evenly moistened and resembles wet sand.

Pour this mixture into the prepared springform pan and firmly press it down, working from the center and extending up the sides to form an even crust.

Step 3: Bake and Cool the Crust

• graham cracker crust from Step 2

Place the pan with the prepared crust into the preheated oven and bake for 10 minutes.

After baking, remove it from the oven and place it on a cooling rack to cool while you prepare the filling.

I like to use the cooling time to start measuring and prepping my filling ingredients.