Lemon, Rosemary, Fig, Lime & Ginger Cheesecake

Lemon Bar Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• zest of 1 lemon

Rosemary & Fig Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup fig preserves

Lime & Ginger Topping

• 1/4 cup granulated sugar
• zest of 1 lime
• 1/2 cup ginger ale
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs, melted butter, sugar, and lemon zest.
3. Press the mixture into the bottom of a 9-inch Springform pan and bake for 10 minutes.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
5. Add the eggs one at a time, mixing well between each addition.
6. Stir in the sour cream, rosemary, and fig preserves.
7. Pour the mixture over the baked Lemon Bar Base and bake for 50-60 minutes, or until set but slightly jiggly in the center.
8. Cool the cheesecake to room temperature then chill for at least 2 hours in the refrigerator.
9. In a saucepan, mix the sugar, lime zest, ginger ale, and cornstarch until smooth.
10. Cook over low heat until thickened, stirring constantly.
11. Remove from heat and stir in the lime juice until smooth.
12. Pour the mixture over the chilled cheesecake and serve.