Lime Gingersnap Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 2 tablespoons unsalted butter, melted
• 1 cup finely crushed gingersnap cookie (about 18 to 20 cookies)
• 1 (8 ounce) package cream cheese, plus
• 1 (3 ounce) package cream cheese, at room temperature
• 1 1/4 cups sugar
• 5 eggs
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons heavy cream

Recipe

• 1 preheat oven to 300 degrees.
• 2 line outside of 9-inch springform pan with foil (covering bottom and about 2 inches up side) to waterproof.
• 3 combine melted butter and crushed cookies in a medium bowl.
• 4 put into bottom of springform pan.
• 5 refrigerate whil preparing filling.
• 6 in large mixing bowl beat cream cheese and sugar with electric mixer until smooth.
• 7 beating on low speed, add eggs one at a time, sraping down bowl occasionally.
• 8 on low speed bat in lime zest, lime juice, and heavy cream for 30 seconds, scraping down bowl.
• 9 gently pour batter into prepared pan. place springform pan in a large roasting pan.
• 10 add enough hot water to come halfway up sides of springform pan.
• 11 place in oven. bake for 65 to 70 minutes or until center appears nearly set when shaken.
• 12 remove from oven. remove springform pan from water bath.
• 13 let stand at room temperature for 1 hour.
• 14 cover with plastic wrap and chill for 2 to 4 hours.
• 15 loosen side of pan and slice.