SUNSET® WOW™ Berry Cheesecake with Ginger Crust
3/4 c graham cracker crumbs
3/4 c crumbled gingersnap cookies
1 tsp grated fresh ginger
3 tbsp melted unsalted butter
3 tbsp granulated sugar
1/4 tsp kosher salt
5 x 250g packages cream cheese, room temperature
1 c granulated sugar
4 large eggs
1 c sour cream
1 tsp lemon juice
2 tsp vanilla extract
Fresh WOW™ berries
1/4 c fresh basil leaves
1/2 c granulated sugar
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, about 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, about 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.
In a food processor, combine sugar and basil until sugar turns green and fragrant.
Save extra basil sugar to sprinkle on your next fruit salad or morning oatmeal.