Preheat oven to 140°c.
Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.
Evenly distribute the crumb into each muffin or mini cupcake mould and push down.
In mixer combine cream cheese, sugar, vanilla and mix until smooth.
Pour in cream and beat through – until it starts to thicken.
Add eggs, one at a time and mix through to combine.
Add mixed spice and lemon juice – stir through.
Fill the cheesecake moulds and smooth over.
Bake at 140°c for 20 minutes.
Allow to cool before removing from moulds.
Suggestion: Decorate with Raspberries and serve with Raspberry coulis.
Ingredients
Directions
Preheat oven to 140°c.
Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.
Evenly distribute the crumb into each muffin or mini cupcake mould and push down.
In mixer combine cream cheese, sugar, vanilla and mix until smooth.
Pour in cream and beat through – until it starts to thicken.
Add eggs, one at a time and mix through to combine.
Add mixed spice and lemon juice – stir through.
Fill the cheesecake moulds and smooth over.
Bake at 140°c for 20 minutes.
Allow to cool before removing from moulds.
Suggestion: Decorate with Raspberries and serve with Raspberry coulis.
