Lemon Ginger Cheesecake Pie Food

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.

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.

PECAN PIE GINGER CHEESECAKE

Steps:

• Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
• In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan.
• In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
• Bake 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store 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.

LEMON CHEESECAKE PIE

Steps:

• Bake refrigerated piecrusts in 425° oven for 5- 8 minutes or until light golden brown. Cool crusts completely on wire racks.
• Beat cream cheese, sugar and egg at low speed with an electric mixer until smooth.
• Spread cream cheese mixture evenly over both cooled crusts.
• Whisk together the ingredients for the lemon chess pie filling. Pour immediately over the cream cheese mixture in crusts.
• Bake at 350° for 35 minutes or until set. If needed, shield crust edges with foil to prevent excess browning. Cool completely on wire racks. Garnish with whipped cream, if desired.