Free Online Recipes
|

Sign Up login
 
 

Mini Ginger-Almond Cheesecake Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Mini Ginger-Almond Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   10
Preptime   15 min

Ingredients
1 and 1/2 cups gingersnap crumbs (from about 30 cookies)
3 tbsp granulated sugar
1/4 tsp coarse salt
5 tbsp unsalted butter
1 package (8 oz) cream cheese, room temperature
1/2 cup confectioners' sugar
1/2 tsp pure almond extract
3/4 cup cold heavy cream
2 tbsps sliced blanched almonds (optional) toasted
 

Instructions
Preheat over to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor pulse together cookie crumbs, granulated sugar, salt and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in a pan on a wire rack at room temperature.
In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners' sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining cream. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight), to serve, top with almonds if desired.


Originally Submitted
2/11/2011





0 Out of 5 from 0 reviews

You can add this Mini Ginger-Almond Cheesecake recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2012 DesktopCookbook. All rights reserved.
Developed by
Integrated Sales Resources.