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Ingredients
Crust
- 6 oz gingersnap cookies
1 tablespoon granulated sugar
¼ teaspoon kosher salt
5 tablespoons unsalted butter melted
Filling
¾ cup heavy cream
16 oz cream cheese at room temperature
½ cup sour cream
½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
1 cup powdered sugar 110 g, sifted
1 2-inch piece ginger peeled and finely grated
2 tablespoons fresh lime juice
Lime curd
1 large eggs
1 large egg yolk- ½ cup granulated sugar 100 g
- ¼ cup fresh lime juice
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
- 6 tablespoons unsalted butter cut into pieces
To finish
- chopped candied ginger for serving
- finely grated lime zest for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Line a 9-inch square pan with parchment, leaving overhang on two sides. Pulse the gingersnaps in a food processor to fine crumbs, about 2 cups. Pulse in the crust sugar and salt, then the melted butter until evenly damp. Press firmly across the pan bottom and freeze while preparing the filling.
- Whip the filling cream to stiff peaks. In another bowl, beat the cream cheese, sour cream, filling salt and sifted powdered sugar until smooth. Mix in the grated ginger and lime juice, then fold in the whipped cream. Spread evenly over the crust and freeze for about 2 hours, until set.
- Meanwhile, whisk the egg, yolk, curd sugar, lime juice and curd salt in a small saucepan. Cook over medium heat, whisking constantly, until the sugar dissolves, about 1 minute. Add the butter one piece at a time, whisking between additions.
- Continue whisking until the curd coats a spoon, allowing about 2–3 minutes once the butter is added and longer if needed. Check that the egg mixture reaches 160°F. Strain into a heatproof bowl, cool slightly, then cover directly against the surface and refrigerate for about 1 hour, until cool.
- Spread the cool curd over the firm cheesecake filling. Freeze for about 2 more hours, until gently set; the curd may remain softer than the filling.
- Run a knife along the unlined sides and lift out with the parchment. Cut into 12 bars, wiping the knife between cuts. Finish with candied ginger and lime zest. Keep frozen until serving.
Notes
Allow time for both freezing stages and the curd to cool; these bars are not ready immediately after mixing.
Use a thermometer for the curd, and whisk continuously to keep it smooth.
