There's no better time for lemons to star as the main ingredient in a dessert than now. The sunny citrus is in season, and if you love their bright and refreshing tartness, you've got to try this recipe for lemon ginger cheesecake. It's quite possibly the best cheesecake I've ever made! It's creamy, light, and fluffy with an intense lemon flavor that's accented by bursts of fragrant ginger. There are both crystallized ginger and fresh ginger in the batter, which results in a cheesecake that has a super thick texture. This cake is a stunning finish to a dinner party, so get the recipe now.
Crust Serves 12-14.
2 cups finely ground gingersnap cookies (about 9 ounces)
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
1 cup sour cream
1/2 cup whipping cream
1/2 cup finely chopped crystallized ginger
2 tablespoons finely grated peeled fresh ginger
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Lemon slices (for garnish)