Baked lemon-ginger cheesecake

Baked lemon-ginger cheesecake

This was my first attempt at this flavour combination and it did come out lovely. The base of the lemon cheesecake were crushed home made gingerbread cookies and the filling had a subtle, not so overpowering lemon flavour. Do give it a try :)

Sunanda Sharma


  1. 750 Grams Cream Cheese
  2. 25 Ginger Bread cookies (crushed)
  3. 170 Grams Sugar Powered
  4. 3 lemons ' rind
  5. 2 - 3 lemons ' juice
  6. 2 eggs Large
  7. 15 Grams Flour
  8. 70 Grams Butter (melted)


90 mins
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    Preheat oven to 150 degrees.

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    Prepare a 9inch springform pan for baking. Mix the crushed gingerbread cookies with melted butter and press the mixture against the bottom of the pan. Refrigerate this pan till you prepare the filling.

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    Beat cream cheese and sugar.

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    Add eggs one at a time and beat well after each addition.

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    Add the lemon juice, rind and the flour and mix well.

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    In the lowest rack of your oven, place a pan with boiling water (to create the sauna effect in your oven, to prevent the cheesecake from cracking)

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    Keep the prepared pan in the middle rack and bake for about 45 mins. The center will still be a little wobbly.

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    Decorate with the remaining gingerbread cookies.

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    Serve cold.

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