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.
[cooked-sharing]
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
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