Mini Gingernut Cheesecakes by Emma Wright
Desserts
Why this recipe is special:
A surprising combination that makes beautiful dessert that brings out the strong ginger flavour complimented by the smooth cheesecake. This recipe is great because it can also be made as one large cheesecake in a 23cm spring form pan.
Serves: 12
Ingredients:
500g gingernut crumbs
125g butter
500g cream cheese
3/4 cup caster sugar
4 eggs
1/2 tsp Hansells vanilla paste
topping
1/4 cup gingernut crumbs (reserved from above)
1 cup sour cream
1/4 cup caster suagr
Method:
Preheat oven to 170C.
Reserve 1 1/2 cups of gingernut crumbs. Combine remaining biscuit crumbs and melted butter. Press into bottom and sides of a 12 hole mini cheesecake pan with removable bases. Chill until required.
Beat cream cheese and caster sugar until well blended, add vanilla paste, add eggs, one at a time and beat well. Mix in 1 1/4 cups gingernut crumbs.
Spoon the batter onto the bases and bake for 15-20 mins, until the cheesecakes have set. Remove from oven and leave to cool. After 1 hour they can be removed from the pan
Mix topping ingredients pipe onto cooled cheesecake.
Note: Extra gingernut-butter mix can be pressed into sheets, baked for 5 minutes in the oven and cut up as garnishes for the cheesecakes.
Recipe tip from Hansells:
To make gingernut crumb crush 5-7 biscuits in a blender at a time and blend into a fine crumb.
