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
  1. Blank step
    Add Photo

    Preheat oven to 150 degrees.

  2. Blank step
    Add Photo

    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.

  3. Blank step
    Add Photo

    Beat cream cheese and sugar.

  4. Blank step
    Add Photo

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

  5. Blank step
    Add Photo

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

  6. Blank step
    Add Photo

    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)

  7. Blank step
    Add Photo

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

  8. Blank step
    Add Photo

    Decorate with the remaining gingerbread cookies.

  9. Blank step
    Add Photo

    Serve cold.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap