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This stunning lemon ginger cheesecake is rich, creamy, and silky smooth! Made with fresh ginger, lemon juice, and lemon zest, it’s bursting with fresh flavor. The hot pink raspberry sauce makes it a total showstopper!
Lemon Ginger Cheesecake
Spring is in the air and you know what that means – time for ALL the lemon recipes! Specifically, lemon dessert recipes!
Starting with this lemon cheesecake that’s spiked with fresh ginger and topped with the prettiest raspberry sauce ever! It’s no secret I live for cheesecake. And will always choose it over any other dessert! But this cheesecake is truly something special. She’s ultra silky smooth, delightfully bright in flavor, and so darn pretty. If you’re searching for a special occasion dessert that’s sure to earn plenty of “oohs and ahhs”, this is it.
Make the Crust
Making cheesecake crust couldn’t be easier! You’ll simply combine graham cracker crumbs (I use pre-crushed for ultimate ease but feel free to make your own), sugar, butter, and salt. The you’ll press it into a springform pan and bake for 10 minutes. Pre-baking the crust is essential for a crispy crust! So don’t skip that step.
Cheesecake Tips & Tricks
You’re going to need a food processor, blender, or hand electric mixer to beat the cream cheese. Personally, I prefer the food processor because it guarantees a silky smooth cheesecake with no lumps. You’ll want to use the mixer to beat the cream cheese SUPER smooth! Do this before adding any of the other ingredients!
Once you add the eggs, you don’t want to beat the batter too long or on high speed! Doing this will incorporate too much air into the batter which will cause it to puff up in the oven then deflate once removed.
Remember: when you remove the springform pan from the water bath, you DON’T want to remove the cheesecake from the pan. You can run a knife gently around the edge of the cheese to release the pan sides from the cheesecake, which will help prevent cracking. But you’ll chill the cheesecake in the pan! I suggest cooling to room temperature (about 1 hour and 30 minutes) then cover and refrigerate overnight. But you’ll want to chill in the fridge for at least 6 hours!
Make it Pretty
Once your cheesecake has baked and cooled, it’s time to glam it up! You’ll start with the fresh raspberry sauce… but where you go from there is up to you! I suggest adding freshly whipped cream, extra raspberries, and sprigs of mint on top of the cheesecake. But you could also add crystalized ginger (fresh ginger candied), arrange lemon slices decoratively on top, or add lemon curd instead.
Can I freeze this?
You sure can! Simply cool as directed, then wrap tightly and store in the freezer for up to 2 months! When you’re ready to serve, full from the freezer and defrost the frozen cake overnight in the refrigerator.
More Lemon Cheesecake Recipes:
- Lemon Cheesecake Bars
- Lemon Ricotta Cheesecake Cupcakes
- Lemon Blueberry Swirl Cheesecake
- Lemon Ricotta Cheesecake
Lemon Ginger Cheesecake with Raspberry Sauce
Ingredients
For the Graham Cracker Crust:
- 2 cups (171 g) graham cracker crumbs
- 1/3 cup (67 g) granulated sugar
- 1/4 teaspoon salt
- 7 Tablespoons (98 g) unsalted butter melted
For the Lemon Ginger Cheesecake:
- 5 blocks (1130 g) full-fat cream cheese room temperature
- 1 and 1/3 cups (265 g) granulated sugar
- 1 Tablespoon lemon zest finely grated
- 1 teaspoon pure vanilla extract
- 5 large eggs room temperature
- 3 large egg yolks room temperature
- 1/2 cup (113 ml) lemon juice freshly squeezed
- 1 Tablespoon fresh ginger finely grated
- 2 teaspoons ground ginger
- 1/4 cup (57 ml) heavy cream room temperature
For the Raspberry Sauce:
- 3 cups (425 g) fresh raspberries divided
- 1/3 cup (67 g) granulated sugar
- 1 and 1/2 Tablespoons (21 ml) water
- 1 teaspoon lemon zest finely grated
- 2 teaspoons lemon juice freshly squeezed
Suggested Garnish (Optional):
- mint sprigs
- whipped cream
- fresh raspberries
Instructions
For the Graham Cracker Crust:
- Preheat the oven to 350 degrees (F). Wrap the bottom and sides of a 9" springform pan with extra wide heavy duty aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Lightly spray the pan with non-stick baking spray. Set pan aside.
- In a large bowl combine the graham cracker crumbs, sugar, and salt. Add in the melted butter and, using a rubber spatula, stir well to combine.
- Pour crust into the prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides.
- Bake for 10 minutes. Place crust on a cooling rack while you prepare the filling.
- Reduce oven temperature to 300 degrees (F).
For the Lemon Ginger Cheesecake:
- In the body of a food processor, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
- Add sugar, lemon zest, and vanilla and beat smooth, scraping down the sides and bottom of the bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
- Add in the lemon juice, grated ginger, and ground ginger and pulse smooth. Finally, fold in the cream, stirring just until combined.
- Pour the filling into the prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 2 and ½- inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven with the door shut. The cheesecake should still be slightly wiggly.
- Remove cake from the oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 6 hours. Do not remove the pan until completely cooled!
For the Raspberry Sauce:
- In a blender combine two cups of the raspberries with the sugar, water, lemon zest, and lemon juice. Pulse until smooth. Strain through a fine mesh strainer and chill until needed. Bring to room temperature for 15 minutes before adding to the cheesecake, and mix well.
- Top the cheesecake (whole or slices) with the raspberry sauce. Add dollops of freshly whipped cream and top with extra raspberries and a mint sprigs, if desired (optional). Serve at once.
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