Lemongrass Cheesecake

  • 15m

    prep time

  • 1h

    Cook Time

  • 9





  • 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 Lemongrass, Stir-In Paste
  • 4 large eggs
  • 3 medium clementines, segmented

Nutrition information (per Serving)

Nutrition information coming soon.


  • 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.

  • 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.

  • Bake 45-55 minutes or until center is almost set. Loosen from rim. Refrigerate 4 hours or overnight.

  • Top cheesecake with clementine slices just before serving.