Ginger Snap Delight Cheesecake with Rosemary & Fig

Ingredients

Ginger Snap Base

• 2 cups ginger snap cookie crumbs
• 1/2 cup melted butter
• 1/4 cup sugar

Rosemary & Fig Filling

• 24 oz (3 containers) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 tbsp fresh rosemary, finely chopped
• 1 cup figs, finely chopped
• 1 tsp vanilla extract
• 1 tbsp lemon zest

Lime & Ginger Topping

• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp ginger, finely grated
• 2 tbsp sugar

Instructions

Ginger Snap Base

1. Preheat the oven to 350°F (175°C).
2. Combine ginger snap cookie crumbs, melted butter, and sugar in a bowl.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from the oven and set aside to cool.

Rosemary & Fig Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add sugar and continue to beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, heavy cream, rosemary, figs, vanilla extract, and lemon zest until thoroughly combined.
5. Pour the filling over the cooled ginger snap base.
6. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
8. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Lime & Ginger Topping

1. In a small bowl, combine sour cream, lime juice, lime zest, ginger, and sugar.
2. Spread the topping over the chilled cheesecake.
3. Garnish with additional lime zest and a sprinkle of grated ginger if desired.
4. Refrigerate for at least another hour before serving.