Add some sunshine to your day with this easy-to-make Lemon Ginger Cheesecake. It's sweet, tangy, and absolutely delicious! The crust has a hint of ginger, while the cheesecake is bursting with lemon and more ginger. If you love the combo of ginger and lemon, this dessert will quickly become your favorite!
Looking for more lemon recipes? Try my Lemon Cupcakes, Lemon Cake, or my easy Lemon Cookies.
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What is Lemon Ginger Cheesecake?
This Lemon Ginger Cheesecake is an easy dessert recipe that is deliciously packed with tangy flavors. It is made of a delicious cheesecake crust made with ground ginger, salt, sugar, unsalted butter, and flour, then topped with a creamy lemon cheesecake filling.
This easy cheesecake recipe is ideal for a light dessert this holiday season or on any other occasion. It has a delicious combination of lemon and ginger flavors, which makes a perfect treat for those who love sweet, creamy, and tangy desserts. Give this a try and enjoy every bite! Make sure to share the delight with your loved ones, too!
Health Benefits of Lemon
- Promotes heart health
- Aids weight management
- Improves digestive health
- Helps prevent kidney stones
- Prevents anemia and cancer
Ingredients
Listed below are all the ingredients you will need:
Crust:
- all-purpose flour
- granulated sugar
- ground ginger
- salt
- unsalted butter
Filling:
- cream cheese
- granulated sugar
- lemon zest
- ground ginger
- fresh lemon juice
- large eggs
Instructions
Preheat oven to 375° F and line a 9” x 13” with parchment paper (or grease it well).
Make the crust:
In a medium bowl, combine the flour, sugar, ground ginger, and salt; stir to combine. Next, add the melted butter and mix until crumbs form, using your hands to mix may be easier. Press the mixture into the lined baking pan and make sure to press into an even layer on the bottom so it gets into the corners. Then, chill in the fridge for 10 minutes before baking:
Blind bake for 10 minutes until starting to go lightly brown at the edges. Reduce oven to 325° F:
Make the filling:
In a large bowl, beat the cream cheese on medium until very soft. Add the sugar, lemon zest, and fresh ginger. Then, beat until smooth. Add the lemon juice and beat on medium until completely incorporated. Add the eggs one at a time, beating well on low after each one:
Once everything is very smooth, pour the filling on top of the baked crust. Push it into the corners and level everything out:
Bake for 35-40 minutes until just going a little brown at the edges and slightly jiggling in the middle:
Allow to cool slowly for the first 30 minutes, then cool completely before cutting and serving:
Substitutions
- Crust Base: Substitute crushed gingersnap cookies or graham cracker crumbs for the crust.
- Cream Cheese: If blocks of cream cheese are not available, you can use whipped or tubbed varieties, though the texture may differ slightly.
- Crumbs: Crush graham crackers or gingersnap cookies in a food processor if biscuit crumbs are not on hand.
Variations
- Flavor: Swirl 3-4 tbsp (45-60ml) of lemon curd into the filling for extra lemony flavor.
- Toppings: Experiment with different fruits like strawberries, blueberries, or slices of lemon to top your cheesecake bars for added freshness and color.
- Tangy Twist: Use lime juice instead of lemon juice for a tangy twist if lemon juice is unavailable.
Storage
- Store leftover cheesecake in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil before freezing.
Top Tip
- Opt for blocks of cream cheese rather than whipped or tubbed varieties when making your Lemon Ginger Cheesecake. However, if you prefer, you can also substitute whipping cream for a lighter texture and flavor.
Enjoy these delicious ginger lemon cheesecake bars anytime you want!
Frequently Asked Questions
Lemon Ginger Cheesecake
Ingredients
Crust
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons ground ginger
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted
Filling
- 16 oz cream cheese softened*
- ¾ cups granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon ginger
- ¼ cup fresh lemon juice
- 3 large eggs
Instructions
- Preheat oven to 375° F and line a 9” x 13” with parchment paper (or grease it well).
Making The Crust
- In a medium bowl, combine the flour, sugar, ground ginger, and salt; stir to combine.
- Add the melted butter and mix until crumbs form, using your hands to mix may be easier.
- Press the mixture into the lined baking pan and make sure to press into an even layer on the bottom so it gets into the corners.
- Chill in the fridge for 10 minutes before baking.
- Blind bake fore 10 minutes until starting to go lightly brown at the edges.Reduce oven to 325° F
Make The Filling
- In a large bowl, beat the cream cheese on medium until very soft.
- Add the sugar, lemon zest, and ginger. Beat until smooth.
- Add the lemon juice and beat on medium until completely incorporated.
- Add the eggs one at a time, beating well on low after each one.
- Once everything is very smooth, pour the filling on top of the baked crust. Push it into the corners and level everything it out.
- Bake for 35-40 minutes until just going a little brown at the edges and slightly jiggling in the middle.
- Allow to cool slowly for the first 30 minutes, then cool completely before cutting and serving.
Notes
Julius says
Can't wait to give this recipe a try!
Jacob L says
I love the combo of ginger and lemon, I can't wait to try this!