| Level: | Intermediate |
| Total: | 8 hr 35 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- Unsalted butter, for greasing
- 2 pounds cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- Generous pinch kosher salt
- 1/2 cup sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Zest of 2 lemons, minced, plus zest of 1 lemon plus 1 tablespoon lemon juice
- 6 large eggs
- 1/3 cup all-purpose flour
- 1 cup prepared lemon curd
- 2 tablespoons limoncello liquor
- 2 tablespoons sour cream
- Powdered sugar, for dusting
- Fresh basil, chiffonade, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Grease one side of 2 to 3 sheets of parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
- In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
- Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest. Fully combine, then scrape down the sides.
- Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before adding the next.
- Add the flour, then beat again, scraping down the sides.
- Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
- Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look.)
- Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.
- Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish with the basil. Cut into slices and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 632 |
| Total Fat | 46 g |
| Saturated Fat | 27 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 11 g |
| Cholesterol | 235 mg |
| Sodium | 314 mg |
Reviews
I made this cheesecake yesterday. It was absolutely wonderful! My husband said this was definitely a “keeper”.
A tip for getting parchment to lay in your pan easier is to crinkle the sheet into a ball and then open it flat. The little creases from crinkling the parchment help you to form it to the pan easier. Also I have made this accidentally without buttering the parchment and it still came off the cheesecake effortlessly. The cheesecake itself is wonderful.
Delicious. Made it for Christmas dinner and it was a hit.
We all loved it. Easy to make and fabulous texture.
I make a cheesecake for my Dad every time I visit. This is his new favorite!
Made this for my mother’s birthday and it was a big hit! Everyone was so impressed! I will definitely make again!
5 Stars is not enough for this delicious cheesecake.
Brought to a gathering and was told it was the best cheesecake some people ever had!
Home run!
People shouldn’t be giving bad reviews because they can’t see other reviews! Yes, I’m sure it is the recipe’s fault you can’t see reviews! Come on people!!