Little Lemon Ginger Cheesecakes
List of Ingredients
2 tbsp butter
1 cup crushed gingersnap cookies, English-style (about 31 cookies)
12 oz cream cheese (1-1/2 250 g packages), softened
2/3 cup sweetened condensed milk
1/3 cup fresh lemon juice
2 tbsp grated lemon rind
Lemon rind curls, fresh blueberries
Recipe
No need to turn on the oven for these silky smooth, tart-sweet cheesecake
rounds with a gingery crumb crust. Crush the cookies in the food processor
or in a heavy plastic bag by pressing with a rolling pin. You can make these
in muffin cups but the edges won't be perfectly straight up and down.
In small saucepan, melt butter over low heat. Remove from heat and add
gingersnaps. Mix until evenly moist. Grease 12 2-1/4" (1/2 cup volume)
ramekins and line with circles of parchment. Press 2 heaping teaspoons of
crumbs firmly and evenly on to bottoms. Alternatively, press crumbs into
greased 9-inch pie plate. Set aside.
Beat cream cheese and condensed milk in bowl with electric mixer until
smooth, scraping down sides often. Add lemon juice and rind; combine well.
Do not overbeat.
Spoon scant 1/4 cup on to each crust and smooth tops with back of small
spoon. If using pie plate, cover with all the filling and smooth. Cover with
plastic wrap and refrigerate until firm, about 3 hours or overnight.
Run knife around edge, unmould (parchment paper will stay behind) and
garnish with lemon rind curls and a few blueberries. If using pie plate, cut
into wedges.
Makes 10 to 12 servings.
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