Tangy Delight Cheesecake

Ingredients

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted

Plain Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 cup heavy cream

Lime & Ginger Topping

• 1/2 cup fresh lime juice
• 1 teaspoon lime zest
• 1 tablespoon finely grated fresh ginger
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

Graham Cracker Base

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and combine until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch (23 cm) springform pan, ensuring it's evenly distributed and packed tightly.
4. Bake for 10 minutes, then let it cool on a wire rack while you prepare the filling.

Plain Filling

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the sugar and beat until well incorporated.
3. Mix in the vanilla extract followed by the eggs, one at a time, ensuring each egg is fully mixed in before adding the next.
4. Add the sour cream and flour, and mix until smooth.
5. Finally, add the heavy cream and beat on low speed until just combined.
6. Pour the filling over the cooled graham cracker base and smooth the top with a spatula.

Baking the Cheesecake

1. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath.
2. Bake the cheesecake for 55-65 minutes, until the edges are set but the center still has a slight jiggle.
3. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour to prevent cracking.
4. Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight.

Lime & Ginger Topping

1. In a small saucepan, combine lime juice, lime zest, fresh ginger, and sugar. Place over medium heat and stir until sugar dissolves.
2. In a separate small bowl, mix the cornstarch and water together to form a slurry.
3. Slowly add the slurry to the saucepan, whisking continuously to prevent lumps.
4. Cook the mixture, stirring constantly, until it thickens and becomes translucent, about 2-3 minutes.
5. Remove from heat and let it cool to room temperature.

Assembly

1. Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer it to a serving plate.
2. Spread the cooled lime & ginger topping over the top of the cheesecake.
3. Chill the cheesecake for another 30 minutes to set the topping.
4. Slice and serve. Enjoy your Tangy Delight Cheesecake!