Name: Lemon-Ginger Cheesecake
Yield: Makes 12 to 14 servings
Ingredients: 2 cups finely ground gingersnap cookies (about 9 ounces); 2 tablespoons sugar; 1/2 teaspoon ground ginger; 1/4 cup (1/2 stick) unsalted butter, melted; 4 8-ounce packages cream cheese, room temperature; 1 1/4 cups sugar; 4 large eggs, room temperature; 1 cup sour cream; 1/2 cup whipping cream; 1/2 cup finely chopped crystallized ginger; 2 tablespoons finely grated peeled fresh ginger; 2 tablespoons fresh lemon juice; 4 teaspoons grated lemon peel; Lemon slices (for garnish)

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Lemon-Ginger CheesecakeWilliam Meppem

Recipe notes

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