lemon ginger panna cotta cheesecake + blueberry sauce
YOU GUYS. I don’t mean to shout, really, except that I do. Because CHEESECAKE DAY.
A billion and a half bloggers (or, more like nearly 80) and I are teaming up today to share what I consider one of the best desserts to exist, and that is cheesecake. There were no rules, no perks (well, except getting to eat cheesecake), no incentives — just that we all love cheesecake and we want to share it with the world.
So here I am, world, with a lemon ginger panna cotta cheesecake with blueberry sauce and a gingersnap crust. Mama.
True story — I’ve actually never had panna cotta. But I have had panna cotta gelato and now, this panna cotta cheesecake, and I can safely say from having eaten both of those things that I really, really, ridiculously love panna cotta. It’s mild in flavor, oh so creamy and it pairs beautifully with flavors like lemon, ginger and blueberry. It makes this cheesecake taste extra decadent but without adding, like, a million extra cups of heavy cream slash calories and fat. This fact makes it my new favorite cheesecake.
This recipe is nearly no-bake, too — you only need to bake the crust for about 10 minutes in the oven, otherwise the rest is done on the stovetop or in the fridge while you
wait eagerly and wide-eyed in front of the fridge for the cheesecake to be done relax and read a book outside or take a walk around the lake or go down a slip ‘n’ slide (ummm, real life, I really miss slip ‘n’ slides). Basically it gives you a lot of time to enjoy the summer, and then when you’re all done, cheesecake. It’ll be the best day ever.
I really loved this cheesecake with blueberry sauce spooned on top (with a few extra spoonfuls into my mouth, yessss), but you can totally swap the blueberries for raspberries, or strawberries, or cherries, or blackberries, or — well, you get my point. All the berries can be friends with this cheesecake. And my mouth. My mouth is definitely friends with this cheesecake.
And before I get any more awkward, I’ll leave you to the recipe. Happy Cheesecake Day, everyone!Print
Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce
- Prep Time: 5 hours 20 mins
- Cook Time: 30 mins
- Total Time: 5 hours 50 mins
- Yield: 1 10-inch cheesecake 1x
For the blueberry sauce:
- 1 pint (about 2 cups) fresh blueberries
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
For the cheesecake crust:
- 1 cup Ginger Snap crumbs (from about 20 cookies)
- 1 cup graham cracker crumbs (from about 6 crackers)
- 2 tablespoons light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the cheesecake filling:
- 2 cups heavy cream, divided
- 1 packet unflavored gelatin
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 (8 oz) package Neufchatel cream cheese, softened
- 1 1/4 cups light sour cream
- Zest of 1 lemon
- Juice of 1/2 lemon
- To make the blueberry sauce: In a small saucepan, bring blueberries, water and sugar to a boil. Reduce heat to a simmer; cook, stirring occasionally, 15 to 20 minutes until blueberries have cooked down and mixture starts to thicken. Remove from heat; stir in lemon zest. Transfer sauce to a bowl or container and chill in fridge until ready to serve.
- To make the cheesecake crust: Heat oven to 350 degrees F. In a large bowl, stir together Ginger Snap crumbs, graham cracker crumbs and brown sugar. Add butter and stir until well combined. Using your fingers or the bottom of a glass, press mixture evenly into the bottom and sides of a 10-inch springform pan. Bake 10 to 12 minutes until golden brown and set.
- Meanwhile, make the cheesecake filling: Pour 1/2 cup of the heavy cream into a small saucepan on a stovetop; sprinkle with the gelatin. Let sit 2 minutes.
- Turn on heat to low; stir until gelatin is dissolved. Add remaining heavy cream, sugar and vanilla. Cook, stirring often, 5 minutes until sugar is dissolved and cream is heated through.
- Meanwhile, add cream cheese, sour cream and lemon zest and juice to a blender. Blend 1 minute until well combined. Pour in hot heavy cream mixture. Blend another 4 to 5 minutes until filling is well combined and thickened.
- Pour and spread filling evenly onto cooled crust. Chill in refrigerator uncovered for 1 hour, then cover with plastic wrap or foil and chill another 4 hours (or overnight) to set.
- Serve chilled cheesecake with blueberry sauce spooned on top.
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You sound EXACTLY like me while waiting for the cheesecake to be ready. Once I was too impatient and didn’t let it set. Bad idea.
I am LOVING this lemon ginger thang you’ve got happening. My face wants it. Pinned!
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LOVING this. I want to drink that blueberry sauce!
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Brilliant! This is bound the be deeeelicious!
Ginger and lemon sitting in a tree …. 🙂
I am loving that thick crust and blueberry topping!!! PINNED!
I love that you combined two of my favorite sweets – panna cotta and cheesecake in one irresistible dessert! And I’m sure the crust can be left unbaked (just make a gingersnap crust for my cheesecake). Now I want a big slice of yours top with a generous amount of the blueberry sauce!
Thanks for joining Stephanie!
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I love the combo of lemon and ginger and then paired with blueberry sauce too! Sound so good!
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This cheesecake is absolutely gorgeous and a great combo of flavors.
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I love everything about this flavor combination! And no bake? Amazing. I’m going to be drooling over these cheesecake recipes all day.
I love your blog, but it’s so bad for my willpower! This looks delicious, and lighter/fluffier than your standard cheesecake – perfect for the summer!
I’ve still never tried pana cotta. What is wrong with me!?
Looks amazingly good!
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I can’t wait to try this recipe myself! Looks delicious
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This is a gorgeous cheesecake. PINNED!!!
Girl this cheesecake is unreal! I love the lemon flavor!
You blend wonderful flavors all in one face-plant worthy cheesecake my friend. I heart you!!
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Your cheesecake looks so very creamy and I love the gingersnap crust!
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PERFECT summer cheesecake! And using part gingersnaps for the crust plays so well with the lemon filling! Brava!
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Whoa this cheesecake means business! I love it!
You’ve done it again, Stephanie! This looks ah-mazing!
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I just made my first panna cotta, and I am hooked, so this cheesecake needs to happen in my kitchen soon! GORGEOUS
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love love love this!… the best cheesecake I’ve found today
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This looks fantastic. Shout away, Cheesecake Day deserves it. And I love the panna cotta twist!
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Oh my! Oh my! What a fabulous day—National Cheesecake Day. I am particularly fond of lemon in my cheesecake. I am lovin’ this recipe. I pinned it.
Best day ever. Obviously. Love that you used panna cotta. Hello creamy dreamy!
Love that you combined panna cotta and cheesecake! Such a perfect looking cheesecake!
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Looks amazing! I have never had panna cotta either. That probably need to change in the near future!
Tracy — Dawwwww, thank you so much!
What a gorgeous looking cheesecake! And that sauce – I could eat that plain! Pinning this! Happy Cheesecake Day!
Okay, two things. 1. It’s a little known fact that lemon and ginger were MADE for each other. So, I WANT this cheesecake. 2. Ummmm . . . slip ‘n slides as a grown up are no joke. Like back pain for days. Lol! Pinned!
Yeaaaaaaah cheesecake!! Such a fabulous recipe friend!
Oh yum! This looks lovely, I was just introduced to the wonders of panna cotta relatively recently. I wish I were home to participate in this awesome holiday! Looks delicious!
Gaaaaaaah! Stephanie, there are no words! Your cheesecake is so lovely and these photos are beautiful. That filling looks incredibly light, creamy and downright dreamy. Plus, this flavour combination is one of my favourites (lemon, blueberry and ginger for the win!).
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Ummm… hi! Can I have a slice?
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Cheesecake day? How did I miss it yet again? Time to set up a reminder on my calendar. If I had to choose a cheesecake to celebrate with…this would be it. Beautiful!
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Lisa — Lol! I’m sensing you know the adult slip n’ slide pain firsthand? 😉
this is gorgeous, woman! panna cotta as cheesecake is so creative. i need to hop on this panna cotta train and get me some of this!
Soooo….I didn’t eat any cheesecake on National Cheesecake Day yesterday (womp woooooomp) 🙁 However, I’ve been drooling over all of the delicioso cheesecake creations that were posted yesterday. I’ve never had pana cotta, either and have been meaning to try it out PLUS your blueberry sauce is making me swoon. Absolutely fabulous as always, my gorgeous friend!
I am sooo impatient! I just spoon things out of pans. That’s how I roll. That blueberry sauce is just over the top! This whole situation is over the top. LOVE!
Gah, I just want a giant slice of this right now!
Wow, this sounds sensational. Pinned!
That is a stunning cheesecake and I love the blueberry sauce!!!
Oh. My. Word. That sauce and that creamy cake. Swoon!
This looks GORGEOUS. You picked some absolutely delicious flavors, too. I love all things ginger!
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Beautiful photos, even more beautiful cheesecake!
i love your idea!!! but is it possible to replace gelatin by agar-agar?
an idea about the quantity to use?
karima from france
Karima — Oooh, I’m really not sure about that one — sorry! If you try it, let me know how it turns out.
It’s bonkers how beyond gorgeous this cheesecake is!! WOW!!
Delicious! And how do you guys find out about these round-up type things? So many good recipes!
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This panna cotta cake looks lovely!
I love cheesecake topped with berries of some kind and this blueberry sauce looks so good!
Such a smart idea to use a panna cotta type filling in a cheesecake! I love how easy panna cotta is, but cheesecake… not always so easy 🙂 But this version is great. No baking and/or worrying about cracks!
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This is the best idea about lemon ginger panna cotta cheesecake. I read your blog and find the best idea. Thanks for sharing with us.
Love this lemon ginger panna cotta cheesecake + blueberry sauce, this one seems super delicious and unique , will love to try this one . Thanks for sharing this recipe with us , will definitely gonna try this one.
Super excited to lemon ginger panna cotta cheesecake blueberry sauce, seems amazing . Thanks for sharing this one with us , will love to try this one .