GINGER LEMON BASQUE CHEESECAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 17
Steps:
- 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.
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Denise Vanhorn
d-vanhorn@hotmail.comI'm not a big fan of cheesecake, but this one is amazing. It's light and fluffy, and the ginger and lemon flavors are perfect together.
Pretty Doll
d@hotmail.comThis cheesecake is so rich and decadent. I could only eat a small piece at a time.
gautam pandit
p-g@hotmail.comI'm a professional baker, and I can tell you that this cheesecake is the real deal. It's perfectly balanced and has a beautiful texture.
Jake Ryan
j_ryan@hotmail.frI'm not sure what all the hype is about. This cheesecake is just okay. I've had better.
Ngozi Henry
h@hotmail.comThis cheesecake is a bit pricey, but it's worth every penny. It's the best cheesecake I've ever had.
Subhan Qamar
subhanq@yahoo.comI was a bit hesitant to try this cheesecake because I'm not a big fan of ginger, but I'm so glad I did. The ginger flavor is very subtle, and it pairs perfectly with the lemon.
Shihab Shahriar
s_s19@aol.comI made this cheesecake for my husband's birthday, and he loved it. He said it was the best cheesecake he's ever had.
Joece Mkfl
j@yahoo.comThis cheesecake is delicious! The perfect combination of sweet and tangy.
Nl Jack
j@gmail.comI've tried making this cheesecake several times, but it never turns out right. I don't know what I'm doing wrong.
Kai Jay
kai-jay33@gmail.comThis cheesecake is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
FunMix Entartanmint
entartanmint@aol.comI'm not a big fan of ginger, but I really enjoyed this cheesecake. The lemon flavor really balanced out the ginger.
steven niyitegeka
n-s@yahoo.comI made this cheesecake for my family, and they all loved it. Even my picky kids ate it up!
Nawel crespo
c@gmail.comThis is the best cheesecake I've ever had! I love the unique flavor combination of ginger and lemon.
EMMANY TETTEH
emmany-tetteh@gmail.comI followed the recipe exactly, but my cheesecake didn't turn out as creamy as I would have liked. Maybe I overcooked it?
Salman Doz
d.salman@hotmail.comThe ginger and lemon flavors were a bit too strong for my taste, but the cheesecake was still very good.
Sylvia Fagan
f_s@gmail.comI've made this cheesecake several times now, and it always turns out perfect. It's my go-to dessert for special occasions.
Rohit Deewana
r_d@hotmail.frThis cheesecake was a hit at my dinner party! The ginger and lemon flavors were perfectly balanced, and the texture was creamy and smooth. I will definitely be making this again.