• Preheat the oven to 375°F. Line a 9x13-inch baking pan with parchment paper or grease it well.

Make the crust

• In a medium bowl, stir together the flour, sugar, ground ginger, and salt until well combined.
• Pour in the melted butter and mix until the mixture forms crumbs. You can use your fingers to help bring it together.
• Press the crumb mixture evenly into the bottom of the prepared baking pan, ensuring it reaches the corners.
• Chill the crust in the fridge for 10 minutes, then blind bake for 10 minutes, until the edges begin to turn lightly golden.
• After baking, reduce the oven temperature to 325°F.

Make the filling

• In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy.
• Add the sugar, ginger, and lemon zest, and continue beating until everything is fully combined and smooth.
• Add the lemon juice and mix on medium until well incorporated.
• Add the eggs one at a time, beating on low speed after each addition until well mixed.

Assemble and bake

• Pour the filling onto the baked crust, making sure to spread it evenly and push it into the corners.
• Bake for 35-40 minutes, until the edges are lightly browned and the center is still slightly jiggly.
• Allow the dessert to cool for 30 minutes, then let it cool completely before cutting and serving.