Cheesecake With Meyer Lemon-Ginger Curd

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the nicest cheesecakes I have ever eaten. It has gotten rave reviews each time I have prepared it. I did use a 10 inch springform, instead of a 9 inch pan. I did not have Meyer lemons, so followed the suggestion and used half orange juice and half lemon. The texture is beautiful, and the lemon ginger curd was to die for. It made more than I needed for the cake, so I stirred it into plain Greek yogurt for breakfast. Yum!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an absolutely perfect recipe. The basic cheesecake (pre-topping is the best cheesecake I've ever made. Simple ingredients and beautiful texture throughout. The Meyer-lemon ginger curd was so good, I just wanted to pour it on my head, but I demonstrated a great amount of restraint and poured it on top of the cheesecake, instead. I thought the curd would be a little bit fussy to make, but it was no trouble at all. It was even so smooth and creamy in the sauce pan that I skipped straining it through a mesh colander. Everyone loved this dessert. I will make it again, AND I will use the basic cheesecake recipe when I want to use other fruit toppings, as well. I followed the directions as written except 1 used a 10-inch pan, and 2 used all graham crackers in the crust (didn't have butter cookies in the house. So good, Food Network! And just as beautiful as the picture in the magazine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cheesecake is delicate and delicious! The pale yellow of the curd and the light color of the butter cookies in the crust make the cake itself feminine and pretty--perfect to serve at a bridal or baby shower or for dessert after a spring luncheon. The flavor of the crust and cheesecake itself is subtle, and the texture is lighter than the typical cheesecake. The lemon-ginger curd adds a nice zing. At first, the ginger was too overpowering, and my initial reaction was to scrape some of the curd off, and I made a note to myself to cut the ginger in half in the future. However, once the shock of the first bite wore off, the ginger seemed more subdued, and the wonderful meyer lemon flavor really emerged. The following night, we were meeting my sister and some friends for dinner, so I brought the remains of the cake for dessert. Everyone there raved about it! The ginger had really mellowed by the second night, and the texture of the cheesecake remained light and fluffy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great taste. Would prefer a little more ginger taste next time. Can easily add more. So glad to see this magazine recipe just in time for Meyer Lemon season. Thanks FN!