Name: Lemon Cardamom with Ginger Crust Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 180g Gingersnap cookies (crushed); 60g Butter (melted); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 24g Lemon zest OR lemon oil; 5g Ground cardamom; 8g Citric acid; to taste Candied lemon peels

Description

A variation on the lemon cardamom cheesecake that swaps the standard graham cracker crust for a spicy gingersnap crust. The ginger adds another layer of warmth alongside the cardamom, making this version a bit more complex and warming.

Special Instructions

Replace the 180g graham crackers with 180g crushed gingersnap cookies. Mix with 60g melted butter and press into the pan as usual. The filling is identical to the standard lemon cardamom recipe — see that recipe for full instructions on zest, citric acid, and lemon oil.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Candied lemon peels	to taste	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 pods preferred -- adjust to taste
Citric acid	8g	Added after cooking -- adjust to desired tartness

Crust (gingersnap)

Ingredient	Amount	Notes
Gingersnap cookies (crushed)	180g
Butter (melted)	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 gingersnap 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

Philadelphia Cream Cheese (2x 8oz)

~$8.98