adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stem ginger cheesecakes
0 Likes
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Triple-layered cheesecakes infused with stem ginger cookies, ideal for a delightful afternoon treat.
Ingredients:
  • 150g Stem Ginger Cookies
  • 40g butter, melted
  • 375g cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 170g (1/2 cup) apricot conserve
  • 40.00 gm water
Instructions:
  • Preheat your oven to 150°C. Place large paper cases in six 150ml capacity muffin pans.
  • Put the biscuits in a food processor and crush them until fine. Mix in the butter until well combined. Spread the biscuit mixture evenly into the lined cases, using a glass to press down firmly on the bases. Chill in the fridge for 10 minutes.
  • In a large bowl, cream the cream cheese and sugar with an electric beater until smooth. Gradually add the eggs one at a time, beating well after each addition until combined.
  • Divide the mixture evenly into the cases. Bake in the oven for 20 minutes or until perfectly set. Let them rest for 20 minutes to cool to perfection.
  • Mix the apricot conserve and water in a small bowl, then drizzle over the cheesecakes. Chill in the fridge for 15 minutes or until the glaze is set. Enjoy right away.

Similar Recipes