share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
RECIPE-lemon-ginger-baked-cheesecakes

Mini Lemon & Ginger Baked Cheesecakes

RECIPE-lemon-ginger-baked-cheesecakes

Ingredients

125g granita biscuits, broken
100g Buderin Ginger Naked Ginger Uncrystalised
30g butter, melted
250g cream cheese, chopped, at room temperature
1/4 cup (55g) caster sugar
2 eggs
1 cup (320g) Barker's Lemon Curd
3/4 cup (185ml) thickened cream, whipped

Instructions

1
Line a 12 hole, 1/2 cup (80ml) muffin pan with paper cases
2
Process biscuits in a food processor in batches
3
Push half the ginger through a garlic press. Add to the biscuits and process until fine crumbs. Add butter and process until combined
4
Divide among paper cases. Use a glass to press firmly onto base. Place in the fridge for 30 minutes to chill
5
Preheat oven to 180°C. Use an electric mixer to beat cream cheese and sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add 2/3 cup of the lemon curd and beat to combine
6
Spoon mixture over biscuit bases. Bake for 20 minutes or until just set. Set aside in the pan to cool completely, then place in fridge for 2 hours or overnight until set
7
Thinly slice remaining ginger. Spoon whipped cream and remaining lemon curd into a piping bag fitted with a fluted nozzle. Pipe onto cheesecakes
8
Decorate with sliced ginger to serve

Leave a Reply

Your email address will not be published. Required fields are marked *

Barker's Pantry
Close Cookmode