Lemon Cardamom Cheesecake
SignatureDescription
A bright, aromatic cheesecake that pairs the tartness of fresh lemon with the warm, floral complexity of cardamom. The cardamom adds an unexpected depth that elevates a classic lemon cheesecake into something special. Flecks of ground cardamom are visible throughout.
Special Instructions
Lemon flavor (choose one): Either zest 4 lemons and cook the zest into the filling, or use 1/2 tsp lemon oil added after cooking.
Cardamom: Fold ground cardamom (about 2 tsp) into the filling before cooking so it infuses. Freshly ground whole seeds or pre-ground cardamom. The ground bits will fleck the cheesecake. For even deeper cardamom flavor, infuse the ground cardamom in the cream for a few days before mixing.
After cooking: Stir in 8g citric acid. Taste and adjust for tartness. Top with whole cardamom (for garnish) and another light sprinkling of lemon zest.
Recipe
Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Whole cardamom | to taste | For garnish |
| Lemon zest | to taste | Extra sprinkle for garnish |
Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 452g | 2 × 8 oz bricks (Philadelphia) |
| Sugar | 100g | |
| Kosher salt | 2g | |
| Vanilla extract | 5g | |
| Heavy cream | 130g | |
| Eggs | 3 eggs | |
| Lemon zest OR lemon oil | 24g | Zest 4 lemons (cooked in) OR use 1/2 tsp lemon oil (added after cooking) |
| Ground cardamom | 5g | About 2 tsp, freshly ground from whole seeds preferred (or use pre-ground) -- adjust to taste |
| Citric acid | 8g | Added after cooking -- adjust to desired tartness |
Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Graham crackers | 140g | 1 bag of Honeymoon graham crackers (~140g) |
| Butter (room temperature) | 60g |
Instructions
- Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
- Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
- Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
- Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.
Shop Ingredients
Packaging (boards & boxes)
Equipment (first-time setup)
