Lime & Ginger Cheesecake with Lemon Bar Crust

Ingredients

• For the Crust:
• 1 ½ cups crushed Lemon Bar cookies
• ⅓ cup unsalted butter, melted
• For the Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• For the Topping:
• 1 cup sour cream
• 1 tbsp grated lime zest
• 1 tsp fresh lime juice
• 1 tsp grated ginger
• 1 tsp vanilla extract
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. In a mixing bowl, combine Lemon Bar cookie crumbs with melted butter. Press onto the bottom of a 9-inch springform pan and set aside while making the filling.
3. Using an electric mixer, beat the cream cheese with sugar and vanilla extract until smooth. Beat in eggs, one at a time, until fully incorporated.
4. Pour the mixture over the prepared crust and bake for 30 minutes or until set around the edges but slightly jiggly in the center.
5. Meanwhile, prepare the topping by whisking together sour cream, lime zest, lime juice, grated ginger, vanilla extract, and powdered sugar in a bowl.
6. Once the cake is baked, remove from the oven and let it sit for 10 minutes. Then, spread the prepared topping over the cooled cake and return to the oven for another 10-15 minutes or until the topping is set.
7. Remove from the oven and cool completely. Chill in the fridge for at least 2 hours before serving.

Enjoy your delicious and refreshing Lime & Ginger Cheesecake with Lemon Bar Crust!