Lemongrass Cheesecake

15 m
Prep Time
1 h
Cook Time
8
Ingredients

Ingredients 16 Servings

  • 20 Biscoff cookies or ginger snaps
  • 3 tablespoon sugar
  • 1/3 cup butter, melted
  • 4 8 oz. packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoon Gourmet Garden Gourmet Garden™ Lemongrass Stir-In Paste, Stir-In Paste
  • 4 large eggs
  • 3 medium clementines, segmented

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Heat oven to 325 degrees. Place cookies in a food processor; pulse into crumbs. Add 3 Tbsp sugar and butter to food processor bowl; pulse until combined. Press onto bottom of 9-inch springform pan.
  • 2 Beat cream cheese, 1 cup sugar and Gourmet Garden Lemongrass Stir-In Paste with mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition. Pour over crust.
  • 3 Bake 45-55 minutes or until center is almost set. Loosen from rim. Refrigerate 4 hours or overnight.
  • 4 Top cheesecake with clementine slices just before serving.

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