Gingerbread Cheesecakes

RatingDifficultyIntermediate
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 packet Gingernut Biscuits (250g)
 50 g melted butter
 500 g cream cheese (softened)
 150 g caster sugar
 2 tsp vanilla
 Juice of half a lemon
 200 ml thickened cream
 2 Sunny Queen Farms Free Range Eggs
 1 ½ tsp teaspoon mixed spice
1

Preheat oven to 140°c.

2

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

3

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

4

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

5

Pour in cream and beat through – until it starts to thicken.

6

Add eggs, one at a time and mix through to combine.

7

Add mixed spice and lemon juice – stir through.

8

Fill the cheesecake moulds and smooth over.

9

Bake at 140°c for 20 minutes.

10

Allow to cool before removing from moulds.

11

Suggestion: Decorate with Raspberries and serve with Raspberry coulis.

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Ingredients

 1 packet Gingernut Biscuits (250g)
 50 g melted butter
 500 g cream cheese (softened)
 150 g caster sugar
 2 tsp vanilla
 Juice of half a lemon
 200 ml thickened cream
 2 Sunny Queen Farms Free Range Eggs
 1 ½ tsp teaspoon mixed spice

Directions

1

Preheat oven to 140°c.

2

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

3

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

4

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

5

Pour in cream and beat through – until it starts to thicken.

6

Add eggs, one at a time and mix through to combine.

7

Add mixed spice and lemon juice – stir through.

8

Fill the cheesecake moulds and smooth over.

9

Bake at 140°c for 20 minutes.

10

Allow to cool before removing from moulds.

11

Suggestion: Decorate with Raspberries and serve with Raspberry coulis.

Gingerbread Cheesecakes
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