- Ginger biscuits - 1 1/2 cups (about 30 pieces)
- of granulated sugar - 3 st. spoons
- salt - 1/4 teaspoons
- unsalted butter - 5 items. spoons
- packaging of cream cheese of room temperature - 1 piece (240 g)
- sugar powder - 1/2 cup
- almond extract - 3/4 Teaspoons
- cooled fat cream - 3/4 Cups
- ginger - 2 Art. spoons
1. Preheat the oven to 190 degrees. Mold the muffin shape with 10 compartments with paper inserts. 2. In a food processor, grind ginger biscuits together with sugar. Add salt and butter, mix. 3. Divide the resulting mass between the compartments of the mold, pressing it to the bottom and sides. 4. Bake in the oven until the crust is browned, about 10-12 minutes. Allow to cool in the form at room temperature. 5. In a medium bowl mix the cream cheese until creamy consistency, for 3 minutes. Add sugar powder and almond extract, beat until homogeneous. 6. In a different bowl, beat the creamy cream to a creamy consistency, about 2-3 minutes. Gently add the whipped cream into the cheese mixture, 1/3 at a time. 7. Put the cream in each crust and put in the refrigerator for 1 hour or overnight. 8. Sprinkle the mini cheesecake with sliced ginger before serving.
Servings: 10