Lemon Ginger Cheesecake with Raspberry Sauce
This stunning lemon ginger cheesecake is rich, cream, 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!
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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