Saturday, 31 July 2010
I apologize ahead of time for the quality of my photos today, but it's been a really overcast and rainy day and I find that I just can't get good light on days like that. I've done my best, but don't let the poor photos put you off of this delicious recipe! That would be a real pity!
When I was in Canada recently I picked up one of those little recipe booklets that they have for sale at the cash register. (Doesn't everyone go to grocery shops when they are on holiday? It's one of my favourite things to do!)
Anyways, this one was put out by Philadelphia Cream Cheese and had loads of scrummy recipes in it. I was immediately struck by the mini cheesecakes. They looked delicious and easy and like something that I could whip up very quickly.
But like most things, I couldn't leave well enough alone. I had to grab the ball and run with it, of course!
And what DELICIOUS ball I grabbed. Imagine little personal sized baked cheesecakes, filled with the spicy warmth and sweetness of preserved ginger, and not just any ginger either . . . I used Opies Stem Ginger steeped with Teachers Scotch Whiskey. You could use ordinary preserved stem ginger though, no problem.
For the bases I used Golden Crunch Cream Biscuits. Wow, very scrummy. Of course if you really want a ginger rush, you could use Ginger Nut biscuits. I was going to but didn't have any in my cupboard, so had to make do with what I did have.
These easy little babies were very impressive with their crunchy bottoms and that gingery rich cheesecake filling. mmmm . . . topped with some lightly whipped cream and chopped candied gingerroot they packed one very tasty wallop!!
*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
12 Golden Crunch Cream biscuits
Softly whipped cream
finely chopped candied ginger
Preheat the oven to 180*C/350*F/ gas mark4. Line a medium sized 12 cup muffin tin with paper liners. Set aside.
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.
Place one of the gingernut cream biscuits into each paper lined muffin cup. Divide the cheesecake mixture evenly amongst the cookie lined cups, filling each one evenly. 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.
To serve top each with a dollop of softly whipped cream and some finely chopped candied ginger. Delicious!