elanya

Crust:
Crushed gingersnaps (~4 oz, prferably), 4tbsp butter, mixed together, pressed into base of springform pan, baked for 7 min at 350. Cool

Cake:
16oz/1lb cream cheese
2tsp ginger paste (I used it from a jar, but you could use fresh grated ginger I'm sure)
3 tbsp amber rum
1 tsp molasses
2/3 C sugar
zest of 1 lime
3 large eggs
1/3 cup Greek yogurt or sour cream

Beat cream cheese until fluffy, add everything else. Pour into springform pan. Bake at 325 for 45 min.

That's how far I've gotten - it is in the oven now.

I'm planning to top it with more yogurt, sugar, lime juice and/or zest, and then decorate with candied ginger.

I'll let you know how it turns out!

I think next time I might use 2 eggs and 2 egg yolks?

ETA: Topping: 1C Greek yogurt or sour cream, juice of 1 lime (if it is juicy! probably 1-1 1/2 tbsp?), 1/3 C sugar, mixed. Pour on cheesecake, smooth out, and stick it back in the oven for 5-7 minutes.

Cool and chill cheesecake overnight, enjoy the next day! I have candied ginger I meant to put on top as well, but I forgot :(


Dark and stormy cheesecake!