Beach-Vibe Tropical Cheesecake

Ingredients

• 2⅔ cups (10 oz/280 g) fine graham cracker crumbs
• 2 tablespoons granulated sugar, for the crust
• ¾ teaspoon ground cinnamon, for the crust
• ½ teaspoon ground ginger, for the crust
• ½ teaspoon fine sea salt, for the crust
• 8 tablespoons (4 oz/113 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar, for the filling
• 2½ teaspoons ground ginger, for the filling
• ½ teaspoon ground cinnamon, for the filling
• ½ teaspoon fine sea salt, for the filling
• Finely grated zest of 1 lemon, 1 lime, and 1 clementine
• 1½ pounds (680 g) cream cheese, at room temperature
• 2 tablespoons mixed citrus juice, from the zested fruit
• 2½ teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup (240 g) full-fat sour cream, at room temperature
• Mixed citrus curd, for topping (optional)
• Fresh berries, for finishing (optional)

Instructions

1. Center a rack in the oven and preheat to 325°F (165°C). Butter a 9-inch springform pan and wrap the outside tightly with two layers of heavy-duty foil. Have a roasting pan and hot water ready for a water bath.
2. Combine the graham cracker crumbs, 2 tablespoons sugar, ¾ teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon salt, and melted butter. Press firmly across the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then cool while preparing the filling.
3. In a small bowl, rub the 1 cup sugar with the lemon, lime, and clementine zests until fragrant. Whisk in the 2½ teaspoons ginger, ½ teaspoon cinnamon, and ½ teaspoon salt.
4. Beat the cream cheese on low speed until completely smooth, scraping the bowl often. Gradually mix in the citrus sugar, then add the citrus juice and vanilla. Keep the mixer on low to avoid incorporating excess air.
5. Add the eggs one at a time, mixing only until each disappears. Blend in the sour cream just until smooth. Pour the filling over the cooled crust and tap the pan gently on the counter to release large air bubbles.
6. Set the springform pan in the roasting pan and add enough hot water to come halfway up its sides. Bake for about 90 minutes, until the outer 2 inches are set but the center still has a gentle wobble.
7. Turn off the oven, prop the door open slightly, and leave the cheesecake inside for 1 hour. Remove it from the water bath, discard the foil, and cool completely at room temperature. Cover and refrigerate for at least 5 hours, preferably overnight.
8. Run a thin knife around the edge, release the springform ring, and transfer the chilled cheesecake to a serving plate. Top with citrus curd and fresh berries, if using, then slice with a warm, dry knife.