Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
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~Henry James

Saturday, 31 July 2010

Little Ginger Cheesecakes



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
Printable Recipe

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

To serve:
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!

15 comments:

My Kitchen in the Rockies said...

I love Ginger in baked goods. Your muffins look great.

foodies at home said...

Yummy these look divine! And ginger soaked in scotch!? Dangerous combo!

Fuat Gencal said...

Çok leziz ve iştah açıcı görünüyor. Ellerinize sağlık.

Saygılar.

Chele said...

They look great. I'm not a fan of ginger myslef but the rest of the family love the stuff so these will go down a treat with them ;0)

jose manuel said...

Que delicia de pastelitos de queso, se ven estupendos. Saludos

Sage said...

Looks wonderful Marie. Whenever I travel I always find a market or supermarket to find out what these people are eating; you learn a lot that way.
Rita

Honey @ honeyandsoy said...

Oh wow... these look so delicious! I also have one of those Philly booklets, but I don't remember seeing these ginger cheesecakes... then again, I did get it when it was summer in Australia! I really do have to try these cos ginger is so good for you in winter. :)

Sally Pasley Vargas said...

I love the way you amplified this recipe with the ginger and biscuits. I am saving this one for an occasion! I drive my family crazy on vacation. I MUST stop and take notes in supermarkets and every little bodega in a foreign place. Even Sainsbury's seems exotic to this American!

Tracy said...

SUPER YUM, Marie... oh, these look sooo good! Love anything gingery...mmm... Happy Day, Marie--LOVE YA :o) ((BIG HUG))

Allie and Pattie said...

Marie, I make mini cheesecakes frequently and the addition of ginger is just wonderful! Have a lovely weekend
xoxo Pattie

IrishEyes said...

Oh my goodness! Oh my goodness! My mouth is watering again. Cheers!

Tracey said...

Those look absolutely divine! The photos look just fine to me!

Angie said...

Photos look fine to me!

Missed this entry somehow - just as well perhaps. I'm eating far too much naughty stuff so I'm giving it up. Just as soon as we've had some of these.

~3 Sides of Crazy~ said...

Just found your blog and love it. These look awesome, but for those of us not from England what are Golden Crunch Cream biscuits?

BonjourRomance said...

These cheescake cupcakes look delicious. Just found your fantastic blog via The Table de nana. I'm a new follower and will be back soon.
Mimi