Citrus Spice Cheesecake Recipe

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

New York-Style Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Lime & Ginger Topping

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 3/4 cup lime juice
• 1 tablespoon lime zest
• 1/4 cup crystallized ginger, finely chopped

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the Graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth. Add 1 1/2 cups sugar and beat until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and salt.
4. Pour the filling onto the cooled crust. Bake for 50 to 55 minutes or until the center is almost set. Cool for 10 minutes, then run a knife around the edge of the pan to loosen the cheesecake.
5. Meanwhile, in a medium saucepan, whisk together 1/2 cup sugar, cornstarch, and salt. Stir in the water, lime juice, and lime zest. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens. Stir in the ginger and cook for 1 more minute.
6. Pour the lime and ginger topping over the cheesecake. Chill for at least 2 hours before serving.