- 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 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.