Best 2 Ginger Lemon Basque Cheesecake Recipes

Indulge in a culinary journey with our Basque cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This article presents a collection of Basque cheesecake recipes, each offering a unique twist on this classic dessert. From the traditional Spanish burnt cheesecake to a gluten-free and vegan version, we have something for every palate. Discover the secrets behind the iconic burnt top and creamy interior, and learn how to master the art of creating this delectable treat in your own kitchen. Embark on a sweet adventure as we explore the world of Basque cheesecakes, uncovering the history, variations, and techniques that make this dessert a beloved favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESECAKE WITH MEYER LEMON-GINGER CURD

Cheesecake With Meyer Lemon-Ginger Curd image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

8 whole graham crackers, broken into pieces
1 1/2 cups lightly crushed butter cookies
5 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
2 tablespoons fresh Meyer lemon juice (from about 1 lemon)
1 1/2 teaspoons vanilla extract
1 4-inch piece ginger, peeled
3 large eggs
1/2 cup sugar
1 tablespoon heavy cream
1/2 cup fresh Meyer lemon juice (from about 4 lemons)
2 tablespoons cold unsalted butter, cut into small pieces
Sliced strawberries, for serving

Steps:

Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.

GINGER LEMON CHEESECAKE BARS

Ginger Lemon Cheesecake Bars image

These bars are an elegant twist on lemon cheesecake bars, reminiscent of Carr's® Ginger Lemon Cremes cookies.

Provided by pho1962

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h10m

Yield 18

Number Of Ingredients 9

Ingredients

1 (16 ounce) package gingersnap cookies, crushed
⅓ cup brown sugar
¼ cup butter, melted, or as needed
1 tablespoon ground ginger
2 (8 ounce) packages cream cheese, softened
2 eggs
½ cup white sugar
¼ cup lemon juice
2 teaspoons lemon extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 265.1 calories, Carbohydrate 27.3 g, Cholesterol 54.8 mg, Fat 16 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 8.3 g, Sodium 192.4 mg, Sugar 17.2 g

Tips:

Use a high-quality cream cheese for the best results.
Make sure the cream cheese is at room temperature before using it.
If you don't have a springform pan, you can use a 9-inch round cake pan, but you will need to trim the edges of the cheesecake before serving.
Bake the cheesecake in a water bath to prevent it from cracking.
Let the cheesecake cool completely before refrigerating it.

Conclusion:

This ginger lemon Basque cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It has a creamy, tangy filling and a crispy, caramelized crust. The ginger and lemon flavors are a perfect combination, and the cheesecake is sure to be a hit with your friends and family.