Ingredients Jump to Instructions ↓

  1. Crust:

  2. 3/4 cup and 2 Tablespoons ground ginger snaps (14-16 cookies or more)

  3. 2 Tablespoons granulated sugar

  4. 3 tablespoons unsalted butter

  5. Filling:

  6. 8 oz cream cheese, at room temp

  7. 1/4 cup 2 teaspoons granulated sugar (dvided)

  8. 3/4 teaspoon cornstarch

  9. 1 egg

  10. 7 tablespoons sour cream (divided)

  11. 2 tablespoons finely chopped crystalized ginger

  12. 1 3/4 easpoons grated lime zest (divided)

  13. 2 tablespoons lime juice

  14. *Thin julienned lime peel and several mint sprigs (optional garnish)

Instructions Jump to Ingredients ↑

  1. To make crust: Arrange a rack at center position and preheat oven to 350 degrees. Butter the bottom and sides of an 8X5 inch square pan. In a food processor, combine ground ginger snaps and sugar; process until well mixed, about 30 seconds. Add melted butter and pulse until just combined. Using your fingers press mixture firmly onto the bottom of prepared pan. Bake 8 minutes, then remove pan from oven to cool 15 minutes.

  2. To Make Filling: In a mixer on medium spped, beat cream cheese until light and fluffy, about 3 minutes. Beat in ¼ cup of sugar and conrstarch until just combined. Then beat in egg and 2 tablespoons of the sour cream. Add ginger, 1½ teaspoon lime zest and lime juice and beat until just combined. Pour mixture into the pan smooth the top with a spatula. The cream cheese layer will be only about ½ inch thick. Bake until a tester comes out nearly clean, about 25 minutes.

  3. Remove pan from oven but maintain oven temperature. Whisk together the remaining 5 tablespoons sour cream, 2 tablespoons sugar and ¼ tsp lime zest in a small bowl, then spread mixture evenly over the top ove the cream chees layer, Return pan to the oven and bake 5 minutes. Remove and let cool in the pan. then refrigerate for at least 3 hours oir overnight.

  4. To Serve: Cut into 12 equal-sized bars. Arrange bars on a serving plate. If desired, garnish eac bar with julienned lime peel and garnish platter with mint sprigs.


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