SUNSET® WOW™ Berry Cheesecake with Ginger Crust

Serves

8SUNSET® WOW™ Berry Cheesecake with Ginger CrustServes 8

Prep Mins

1515 Mins 210 Mins 225 Mins

Cooking Hrs

3.5

Ingredients

Ginger Crust

  • 3/4 cup graham cracker crumbs
  • 3/4 cup crumbled gingersnap cookies
  • 1 tsp grated fresh ginger
  • 3 Tbsp melted unsalted butter
  • 3 Tbsp granulated sugar
  • 1/4 tsp kosher salt

Filling

  • 5 (250g) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tsp lemon juice
  • 2 tsp vanilla extract

Garnish

  • Basil sugar
  • Fresh WOW™ berries
  • Basil Sugar
  • 1/4 cup fresh basil leaves
  • 1/2 cup granulated sugar

Directions

  • Preheat oven to 350°F. Position rack in center of oven.
  • In a medium bowl, combine all crust ingredients. Press mixture evenly into bottom of 9-inch springform pan. Bake until crust lightly browns, approximately 10 minutes. Cool to room temperature.
  • Wrap bottom and sides of springform pan with aluminum foil. Place into roasting pan and set aside.
  • In stand mixer with paddle attachment on medium speed, beat cream cheese and sugar. Add eggs, one at a time. Add sour cream, lemon juice and vanilla. Beat until smooth. Scrape down sides of bowl throughout the process and beat until filling is velvety smooth.
  • Pour filling onto crust and place roasting pan in oven. Carefully pour hot water into roasting pan until about halfway up the sides of springform pan.
  • Bake until top of cake sets but center still jiggles slightly when touched, approximately 1 hour. Remove springform pan from water bath, discard foil and cool to room temperature.
  • Refrigerate cake until completely chilled, about 3 hours. Run a paring knife along sides of cake to separate it from pan, then unlatch and remove pan.
  • Transfer cheesecake to serving platter. Top with fresh WOW™ berries and lightly sprinkle basil sugar.

Basil Sugar

  • In a food processor, combine sugar and basil until sugar turns green and fragrant.

Chef’s Notes

  • Save extra basil sugar to sprinkle on your next fruit salad or morning oatmeal.

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