RECIPES

Lemon Ginger Basque Cheesecake

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By: Geoffrey Zakarian
Serves 12

Suggested wine pairing: Tesoro Vite Moscato

INGREDIENTS

Unsalted butter, for greasing

2 pounds cream cheese, at room temperature

1 1/4 cups granulated sugar 

Generous pinch kosher salt 

1/2 cup sweetened condensed milk 

1 1/2 cups heavy cream 

1 tablespoon grated fresh ginger

1 teaspoon ground ginger 

1 teaspoon vanilla extract 

Zest of 2 lemons, minced, plus zest of 1 lemon plus 1 tablespoon lemon juice 

6 large eggs

1/3 cup all-purpose flour 

1 cup prepared lemon curd 

2 tablespoons limoncello liquor 

2 tablespoons sour cream 

Powdered sugar, for dusting 

Fresh basil, chiffonade, for garnish, optional

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INSTRUCTIONS
  • Preheat the Oven: Preheat the oven to 400°F.
  • Prepare the Pan: Grease one side of 2 to 3 sheets of parchment paper with butter. Line a 10-inch springform pan with the parchment, butter-side up, making sure to cover all sides and crimp the edges so they stay in place. Set the springform pan on a sheet tray to catch any drips.
  • Make the Cheesecake Batter: In a stand mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar, and salt. Beat on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl.
    Reduce speed to medium and add the condensed milk. Beat to combine, then scrape down the bowl again. Add the heavy cream, fresh ginger, ground ginger, vanilla extract, and half the lemon zest. Mix until fully incorporated, then scrape down the sides.
  • Add Eggs and Flour: Increase mixer speed to medium-high and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the flour and beat again, scraping down the sides of the bowl to ensure everything is well mixed.
  • Bake the Cheesecake: Pour the batter into the prepared springform pan and tap it lightly on the counter to remove any air bubbles.
    Bake for 30 minutes, then rotate the pan. Continue baking for another 30 to 35 minutes, or until the top is dark golden brown. Allow the cheesecake to cool to room temperature, then refrigerate until completely set, at least 6 hours.
  • Finish and Serve: Once chilled, remove the cheesecake from the springform pan and peel down the parchment paper (you can leave the paper for a rustic look if desired).
    In a small bowl, mix together the lemon curd, limoncello, sour cream, lemon juice, and the remaining lemon zest. Spread the mixture evenly over the top of the cheesecake.
    Sprinkle with powdered sugar and garnish with fresh basil. Slice and serve.
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