Ginger Lemon Basque Cheesecake

I have been wanting to make this dessert for a long time.  This recipe is by Geoffrey Zakarian from The Kitchen.  I changed it up a little bit in that I did not use the parchment paper as the crust.  I used a traditional graham cracker crust.  I looked it up under the Food Network app.  As it is thicker than the parchment paper so I had extra.  I baked it separately and Jim had for dessert Wednesday night.  Test run and Jim said it was good.  

Jim’s brother and his wife came for a visit.  We were eating in on Friday night and out on Saturday.  Eating out on a Saturday night in Nashville is in my opinion a very bad idea, but Jim set the itinerary.  

Ingredients:

Unsalted butter, for greasing

2-3 sheets of parchment paper

2# cream cheese, at room temperature

1 1/4 C granulated sugar

Generous pinch kosher slat

1/2 C sweetened condensed milk

1 1/2 C heavy cream, 1 T grated fresh ginger

1 t ground ginger

1 t vanilla extract

Zest of 2 lemons, minced, plus zest of 1 lemon plus 1 T lemon juice

6 large eggs

1/3 C all-purpose flour

1 C prepared lemon curd

2 T limoncello liquor

2 T sour cream

Powdered sugar, for testing (forgot)

Fresh basil, chiffonade, for garnish (forgot)

Directions:

1. Grease one side of 2-3 sheets of parchment paper.  Lay them butter-side up inside a 10” springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place.  Place the springform pan on a sheet tray.  ( i put my graham cracker crust on the bottom and partially up the side to keep the contents from leaking.  Pressed down with a metal flat bottom cup.)
2. In a mixer fitted with at the paddle attachment, combine the cream cheese, granulated sugar and salt.  Cream on medium-high speed until smooth, about 1 minute.  Scrape down the sides.
3. Turn the mixer down to medium and add the condensed milk.  Beat to combine, then scrape down the bowl.  Add the heavy cream, fresh ginger, ground ginger, vanilla and minced lemon zest.  Fully combine, then scrape down the sides.  
4. Turn the mixer to medium-high and add the eggs one at a time, being sure that each is fully combined before add the next.
5. Add the flour, then beat again, scraping down the sides.
6. Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles. 
7. Bake for 30 minutes, then rotate.  Continue to bake until dark golden brown, another 30-35 minutes.  Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
8. Remove the cheesecake from the pan, then peel own the paper.  (You can leave the paper in place for a rustic look.)
9. Mix together the lemon curd, limoncello, sour cream, lemon juice and remaining lemon zest in a bowl.  
10. Pour evenly over the top of the cheesecake, then sprinkle with the powdered sugar and garnish wit the basil.  
11. Cut into slices and serve.