Ginger Lemon Cheesecake

Back at it again with more lemons and more (not cheese) cheesecakes. It’s lit.

lemon ginger 2


  • 9 Graham Crackers
  • 4 TBSP of Smart Balance vegan butter (melted)
  • ¼ cup of sugar
  • Pinch of cinnamon for the adventurous.


  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into dust. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar & cinnamon if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.



  • 2 8oz containers of Tofutti cream cheese.
  • 1 cup of Ginger Simple Syrup (recipe here)
  • 4 tsp of lemon juice
  • ¼ tsp of salt
  • 1 TBSP of extra firm tofu


  1. In a mixing bowl, food processor, or blender, mix the cream cheese and lavender simple syrup until it’s soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. (I’M DEAD FUCKING SERIOUS ABOUT THE LOW PART) If in a mixing bowl add the lemon juice and salt, on low, crush the tofu and add it last making sure that it’s completely incorporated.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.


Topping: (Btw this is the really sexy part, so, y’know, brace yourself)

  • 2 Lemons
  • 3 teaspoons of lemon juice
  • 1 cup of sugar
  • ¾ cup of sugar


  1. Combine sugar and water in saucepan over medium and whisk to dissolve all sugar.
  2. Add lemon juice and wait for mixture to simmer.
  3. Cut your lemons into thin slices and place in the pan for 10-15 minutes, flipping over halfway.
  4. Pull lemon slices when translucent and let dry momentarily. Garnish on cheesecake and place it into the fridge to rest.

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