Ginger Lemon Cheesecake Bites Food

GINGER-LEMON CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
• Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
• Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

GINGER LEMON BASQUE CHEESECAKE

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.

LEMON-GINGER CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Generously butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar, and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and 1/2 inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice, and lemon peel.
• Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).
• Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan sides from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.

LEMON CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F. Stir cookie crumbs and butter in medium bowl until evenly moistened. Press mixture onto bottom of 9-inch-diameter removable-bottom cheesecake pan with 3-inch-high sides. Bake crust until deep golden, about 12 minutes. Cool completely. Reduce oven temperature to 325°F.
• Stack 3 large sheets of foil on work surface. Place same cake pan in center. Gather foil snugly around pan bottom and up sides to waterproof.
• Using electric mixer, beat cream cheese in large bowl until smooth and fluffy. Gradually beat in sugar, then salt. Beat in eggs, 1 at a time. Beat in sour cream, grated lemon peel, and lemon juice. Pour filling into pan.
• Place wrapped cake pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake cake until filling is slightly puffed and moves only slightly when pan is shaken gently, about 1 hour 25 minutes. Remove cake pan from water bath; remove foil. Cool cake in pan on rack 2 hours. Chill uncovered until cold; cover and keep chilled at least 1 day and up to 2 days.
• Cut around pan sides; carefully loosen pan bottom from sides and push up pan bottom to release cake. Place cake (still on pan bottom) on platter. Garnish with lemon leaves or twists.
• The pan: It must be three inches high to hold all the filling. If your nine-inch springform pan is that high, it can be used instead. The cream cheese: For best results, use Philadelphia brand. The crust: Grind the gingersnaps in the processor or place them in a heavy-duty plastic bag and finely crush them with a rolling pin.

LEMON & GINGER CHEESECAKE

Steps:

• Mix biscuit crumbs with the butter and press into the base and sides of a 20cm flan tin. Chill until firm.
• Whip the cream until softly peaking.
• Stir in the lemon rind and juice.
• Fold in the condensed milk.
• Turn into the flan case and chill for several hours or overnight.
• Decorate centre with lemon zest if desired.
• Prep time does not include chill time.

LEMON CHEESECAKE BITES

Steps:

• Grease 18 holes of two 12 hole patty pans (round based pans).
• Place each biscuit over the 18 holes of prepared pans.
• Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
• Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
• Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
• Divide lemon butter between biscuits.
• Top with cream cheese mixture. Refrigerate until firm.
• Remove cheesecakes from pan, top with whipped cream.
• Decorate as desired eg grated lemon rind, fresh mint leaves.

LEMON-GINGER CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
• Beat Neufchatel and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.
• Bake 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.

GINGER LEMON CHEESECAKE BARS

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.