Lemon and Ginger Cheesecake recipe

Every now and then you come across a baking book that makes you want to just lick the pages. Cheesecake by Hannah Miles is one of those books. When it comes to cheesecake the possibilities are endless as we found out after reading this book, which features recipes for Key Lime Pie cheesecake to Black Forest cheesecake. This Lemon and Ginger recipe has the perfect combination of zest and sweet ginger syrup...

Lemon and Ginger Cheesecake recipe

Serves 12


For the crumb case:

300 g/10½ oz. ginger biscuits

150 g butter, melted

For the topping:

60 g/4 tablespoons butter

freshly squeezed juice and grated zest of 3 lemons

100 g/½ cup caster/white sugar

3 large egg yolks

For the filling:

6 sheets leaf gelatine

300 g/11⁄3 cups cream cheese

250 g/generous 1 cup mascarpone cheese

100 g/½ cup caster/white sugar

4 balls preserved stem ginger, finely chopped

60 ml/1⁄4 cup ginger syrup (from the preserved stem ginger jar)

250 ml/1 cup double/heavy cream

a 23-cm/9-inch round springform cake pan, greased and lined


1. Begin by preparing the lemon curd topping. Put the butter, lemon juice and sugar in a heatproof bowl set over a pan of simmering water. Whisk until the sugar has dissolved then remove from the heat and set aside to cool slightly. Whisk in the egg yolks and lemon zest, then return the bowl to the pan over the water and stir all the time until the curd thickens. Leave to cool completely.

2. For the crumb case, crush the ginger biscuit to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter. Press the buttery crumbs into the base and sides of the prepared cake pan firmly using the back of a spoon. You need the crumbs to come up about 3–4 cm/1½ inches high on the side of the pan so that they make a case for the filling.

3. To make the filling, soak the gelatine leaves in water until they are soft. In a large mixing bowl, whisk together the cream cheese, mascarpone and sugar until light and creamy, then beat in the chopped ginger pieces.

4. Put the ginger syrup and 120 ml/1⁄2 cup water in a heatproof bowl set over a saucepan of simmering water and heat gently. Squeeze the water out of the gelatine leaves and add them to the warm ginger syrup, stirring until the gelatine has dissolved. Carefully add the ginger syrup to the cream cheese mixture, passing it through a sieve or strainer as you go to remove any undissolved gelatine pieces. Add the double cream and whisk everything together until the mixture is smooth and slightly thick.

5. Pour the filling into the crumb case and tap it gently so that the mixture is even, then chill in the refrigerator for 3 hours or overnight.

6. Before serving, place spoonfuls of the lemon curd on top of the cheese filling and swirl them gently using a knife to make pretty patterns.

Recipe taken from Cheesecake by Hannah Miles, published by Ryland Peters & Small.

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Emma Morton Turner, Guest Editor

View all posts by Emma Morton Turner, Guest Editor