Lime And Ginger Cheesecake Bars |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Found this one in the Baltimore Sun, too. So refreshing and sinfully tart and creamy. Make these with gluten-free gingersnaps for a dessert the nobody would ever suspect is gluten-free! Ingredients:
14-16 gingersnap cookies to equal 3/4 c. plus 2 t. crumbs |
2 t. sugar |
3 t. unsalted butter, melted, plus extra for greasing pan |
8 oz. cream cheese, room temperature |
1/4 c. sugar, plus 2 t., divided |
3/4 t. cornstarch |
1 large egg |
7 t. sour cream, divided |
2 t. finely chopped crystallized ginger |
1 3/4 t. lime zest, divided |
2 t. fresh lime juice |
julienned lime peel |
Directions:
1. Arrange oven rack at center of oven and heat oven to 350 degrees. Butter bottom and sides of an 8 square baking pan.
2. In food processor, combine the gingersnap crumbs and sugar, process until well mixed. Add melted butter and pulse until combined. Press the mixture firmly into the bottom of prepared pan. Bake for 8 minutes, remove and cool.
3. Using a mixer on medium speed, beat cream cheese until light and fluffy, for about 3 minutes. Beat in 1/4 c. sugar and cornstarch until just combined. Beat in the egg and 2 T. sour cream. Add the ginger, 1 1/2 t. lime zest and the lime juice. Beat until just combined. Pour mixture onto the baked crust and smooth the top. The cream cheese layer will only be about 1/2 thick. Bake until a tester comes out nearly clean, for about 25 minutes.
4. Remove the pan from oven, but leave the oven on. Whisk together the remaining 5 T. sour cream, 2 t. sugar, and 1/4 t. lime zest in a small bowl, spread the mixture over the top of the cream cheese layer. Return the pan to the oven and bake another 5 minutes. Remove and cool in the pan; refrigerate for at least 3 hours or overnight.
5. To serve, cut into bars.
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