Thursday, December 9, 2010
Mini Ginger Christmas Cheesecakes~
I love that little Norpro Mini Cheesecake pan..It makes miniatures of larger version heavier cakes..These are almost bite sized..refreshingly good during the holidays..
Served on individual spoons..they are an ideal little pass around~
Usual Graham cracker cheesecake crust..
1 1/2 c Graham Cracker Crumbs
1/3 c Sugar
1/3 c Melted Butter
Mix all the ings..and pat in little tin..I use the end of a lemon reamer to get a nice flat shape..
You could also make the crust with gingersnap cookies:) Even more gingery!
Bake at 350 ..8-10 mins then fill..Mine took a little less time as they are small..
This time I filled with Marie's Ginger Cheesecake filling..
*Little Ginger Cheesecakes*
Makes 12 small muffin sized cheesecakes
Delicious little personal sized cheesecakes flavoured with spicy ginger. Quick, easy to make and most impressive!
2 packages (250g each of cream cheese, softened (8 ounces each)
100g of caster sugar (1/2 cup)
2 large free range eggs
2 knobs of preserved ginger, finely chopped
1 TBS of the syrup from the ginger jar
I halved the recipe for J and I to test:)Great.. why should I have bothered testing a Marie recipe?:)
Beat the cream cheese, sugar and ginger syrup together in a bowl until smooth. Beat in the eggs, one at a time, on low speed just until blended in. Stir in the chopped preserved ginger.
Bake in the heated oven for 20 minutes or until the centres are almost set.
Cool, then place in the refrigerator to chill for at least 3 hours or overnight.
Go to Marie's Blog for her pretty..different version..
That everyone should..should:) Like~