How To make Lemon Ginger Cheesecake
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CRUST:
15 Vanilla wafers
15 Gingersnaps
3 tb Sugar
1 tb Lemon peel grated
1/4 c Unsalted butter :
melted
FILLING:
1 tb Unflavored gelatin plus
3/4 ts Unflavored gelatin
1/4 c Cold water
2 Zest :
from lemons
1 Fresh ginger 1" piece peele
3/4 c Sugar :
plus
2 tb Sugar
Salt pinch 3 Egg yolks :
large
3/4 c Whole milk
12 oz Cream cheese room temp
1/3 c Lemon juice :
fresh
1 1/2 c Whipping cream chilled
1 c Lemon curd*
CRUST: Preheat oven to 350. Position rack in center of oven. Lightly oil 9" springform pan. Finely grind all wafers and gingersnaps w/ sugar and lemon peel in FP. Add butter and blend well. Sprinkle crumbs over bottom of prepared pan. Press to form buttered crust. Bake until golden brown; 12 Minutes. Cool before filling. FILLING: Sprinkle gelatin over cold water in small bowl. Let stand 10 minutes to soften. Mince lemon peel and ginger with sugar and salt in FP until all are as fine as sugar. Really zap it. Add yolks in FP and blend until Light and fluffy. Scald milk in heavy sauce pan. With FP running; add milk through feed tube and blend well. Return mixture to sauce pan. Stir over med. to low heat until mixture thickens; about 12 min. Do NOT BOIL. Add gelatin mixture to custard and stir until dissolved. Refectories until thickened but not set (about 20 min), stirring often. Blend cream cheese and lemon juice in FP until smooth. Add custard (the stuff from the fridge) and blend until smooth. Pour into large bowl. Whip cream in med bowl till it holds soft peaks. Gently fold into custard filling. Pour 1/2 of filling over crust. Spoon 1/2 of lemon curd by T'sponfulls over filling. Swirl mixtures together using tip of knife. Pour remaining filling over. Spoon remaining curd over and repeat swirl. Refrigerate at least 4 hours or overnight. Run knife around sides of cake. Release pan. And you thought it was easy:
at least you don't have to bake. This is a wonderful cake but if you don't have a FP, forget it.... *Lemon Curd can be bought at speciality stores or check the Gourmet section.
How To make Lemon Ginger Cheesecake's Videos
Bake Date Lemon & Ginger Cheesecake
TODAYS video is how to make a Lemon & Ginger Cheesecake ***MORE***
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For more information, photographs and product links:-
●▬▬▬▬▬ ●RECIPE● ▬▬▬▬▬●
1 1/2 pkt (approx 300gms) Ginger Nut Biscuits
150gm Butter
2 x 300ml Whipping Cream
280 - 360 gm Philadelphia Cream Cheese
1 x Lemon Jelly
200ml Water
Castor Sugar
Lemon Concentrate or Fresh Lemons to taste
See Blog Post - link above - for written instructions of how to make the Cheesecake.
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Lemon Ginger Cheesecake
InstantPot Cheesecake recipes on Hoopla:
HOW TO MAKE LEMON AND GINGER CHEESECAKE
#cheesecake #baking #food
HOW TO MAKE A LEMON AND GINGER CHEESECAKE
THE RECIPE FOR THIS IS;
300 GRAM PACKET OF GINGERNUT BISCUITS any variety
2 LARGE LEMONS
80 GRAMS OF MELTED BUTTER
400 GRAMS OF PHILADELPHIA SOFT CREAM CHEESE
300 ML OF CONDENSED MILK
250 ML OF DOUBLE CREAM
Cream has not been whipped but poured together with condensed milk to combine
#baking #cooking #food
Raw Vegan Lemon & Ginger Cheesecake recipe. How to make
I wanted to try something different on a cold rainy day so, I was inspired to make a lemon and ginger cheesecake. With lemon juice and rind and immune boosting ginger it felt like the perfect combination. Dairy free and full of protein this is a guilt free comfort food.
INGREDIENTS
BASE:
1/2 Cup of almonds
1/4 Cup of cashews
1/4 cup of desiccated coconut
5 Dates (soaked in boiling water for 10 minutes & drained)
1 Tbsp of Coconut oil
A pinch of sea salt
FILLING:
1 cup of cashew nuts (soaked overnight or at least 4 hours)
4 tbsp of lemon juice
The rind of one lemon
1/2 tbsp of ground ginger
1/2 cup of soya/coconut cream
1 tbsp of coconut oil (liquid form)
1/3 cup of Agave/maple syrup
1/2 cup of soya/almond milk
1/2 tsp of turmeric (for a rich colour)
1.5 - 2 tsp of xanthan gum (very important or it won't set)
For the base add the nuts into a food processer/blender and blend for 2-3 minutes until they are like crumbs.
Add the other ingredients and blend until it forms a sticky paste.
Pour into a loose base cake tin 7/8 and press down into the base thoroughly.
Place in the freezer.
For the filling rinse out the food processer and add the soaked cashews.
Blend for 3-4 minutes.
Add the other ingredients apart from the xanthan gum.
Blend again for 3-4 minutes until there are no lumps and you now have a creamy topping.
Add the xanthan gum and blend again for 1-2 minutes.
Pour the topping into the tin on top of your set base. Make sure it's evenly spread out.
Place in the freezer for 2 hours.
Before serving remove from the freezer and let it sit at room temperature for half an hour.
Remove gently from the tin and decorate.
ENJOY!
Lemon cheese cake ???? recipe { how to make lemon ginger cheesecake }
Enjoy the cheese cake recipe
Easy Lemon Cheesecake Recipe - No Bake Required
Easy Lemon Cheesecake Recipe - No Bake Required
In this video I will share how to make easy no-bake lemon cheesecake. Now that summer is finally here, who wouldn’t want a slice of summer on a plate, well here it is with this delicious Lemon Cheesecake, it is super easy to make and no need to bake in the oven, I hope you enjoy watching.
#lemoncheesecake #nobakecheesecakerecipe #nobakecheesecake
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Ingredients:
▻200 grams of Ginger nuts or any other biscuit of choice
▻80 grams of melted butter
The zest of 2 Lemons
▻300 grams of full fat cream cheese
▻3/4 cup of granulated sugar
▻300 Mls of double cream (whipping cream )
▻A few drops of Yellow food colouring
▻1 Teaspoon of Lemon essence or lemon extract
▻2 Tablespoons of Lemon Curd
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Method:
Break the ginger nuts up unto smaller pieces the blend to a fine crumb
(Or you can smash them with a rolling pin )
Add the melted butter to the crumb mix in a bowl
Mix well to combine take some of the mix if it holds its shape then it’s ready to use
In a loose bottle cake tin line with food wrap
Spread the crumb mixture into the lined cake tin lightly pressing down using the back of a spoon or rolling pin
Refrigerate for 30 mins minimum
In a mixing bowl add the cream cheese
Add the lemon zest Add the sugar
Add the Lemon essence or extract
Add the double cream or whipping cream
Whisk until he mixture thickens
Remove the biscuit base from the refrigerator
Spread the cream cheese mixture over the base
Smooth out using a spatula
Mix 2 Tablespoons of Lemon curd
Decorate the top of the cheesecake with the lemon curd
Refrigerate for 1 hour minimum
Serve and enjoy
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RELEVANT HASHTAGS????
#lemoncheesecake #summerdesserts #lemoncurdcheesecake #andrewssimplecooking #cheesecake #chesse #cheeselemon #lemoncheeserecipe #cheeserecipe #cheeselover