Lemon Ginger Cheesecake recipe is an extremely popular dessert, especially in Australia and America. The basic ingredients are basically the same as for regular cheesecakes, i.e. eggs, fats, sugar, flour, baking powder, lemon juice and baking soda. In addition to that, you can use other ingredients like fresh fruits, honey or even citrus rinds. The crust is made from graham crackers and almond meal.
For this low-carb lemon ginger cheesecake recipe, make sure that you have prepared all the ingredients before you start cooking. Start with preparing all the batter by mixing all the dry ingredients together. Then get out a 9 inch round cake pan which has aluminum foil lined inside so that your pans does not stick. Line the pan with the graham cracker shell and level the cake.
In addition to the graham cracker shell, you will need to prepare 2 cups of raw cashews. You can either soak or mash the raw cashews prior to adding them to the batter. Alternatively, you can also buy a package of raw cashews in bulk and soak and munch on them prior to cooking. For the lemon ginger cheesecake recipe, you will also need to prepare the lemon juice, a few pitted dates, some chopped and pitted pecans, and low-fat or non-fat plain yogurt.
You can soak the raw cashews overnight for about four to five hours to prepare them for use in the making of this healthy cheesecake recipe. Drain off the liquid from them before grinding them with the help of a mortar and pestle. Add the zest and juice of two lemons to the dry mixture. Make sure that the mixture is completely combined before you begin pouring it over the ingredients. Cover the top of the cake with the dates and pecans so that they keep their shape.
Next, you will need to prepare the crust. Peel and slice the graham cracker crumbs so that you can combine them with the yogurt and cashews until you have formed a smooth and creamy crust. If you find the texture too runny, add a bit of milk and blend again until the mixture is smooth and creamy. Using a pastry brush, tap the mixture on the outside of the crust so that you can use smooth strokes to seal the layers together. Place in the oven and allow it to bake for approximately thirty minutes or until the cheesecake is done.
Once the cake has finished baking, remove it from the oven and let it cool down. Once cooled, you can spread it into a round pan using even layers of fresh ingredients, such as crushed nuts or dried fruit. If you find the texture too dense, add a little bit of yogurt and combine with the other ingredients. You can bake the cheesecake in your appliance or on the counter if you have a standing mixer and a food processor.
The recipe will tell you how to add the lemon or lime cheesecake filling to the batter. At this point, it is time to add the dry ingredients together so that they are well-milled and combined into a creamy mixture. Use a wire whisk to blend the ingredients together until they are completely blended. Once mixed, add the wet mixture to the dry and combine until smooth and creamy.
Once the cake has cooled down completely, you can now spoon it onto a lined baking sheet. It is best if you let the cheesecake fill drip fall into the baking sheet so that you do not have to handle the dessert as it freezes. Once the cheesecake is frozen, you can add your favorite garnishes to make the cake an attractive centerpiece for your next dinner party or get together. This easy dessert is sure to be a hit this summer and should be on every list of dessert recipes to try!