The Recipe
Mini Ginger-Almond Cheesecakes
COOK TIME : a few secondsPREP TIME : 15 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
No fancy pans are required to make these mini cheesecakes: they're made in cupcake tins. Plus, only the crumb crust is baked, so the filling simply needs to be chilled.
INGREDIENTS
- 1 1/2 cups gingersnap crumbs (from about 30 cookies)
- 3 tablespoons granulated sugar
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter
- 1 package (8 ounces) cream cheese, room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure almond extract
- 3/4 cup cold heavy cream
- 2 tablespoons sliced blanched almonds (optional), toasted
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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