Creamy ginger cakes

Preheat the oven to 175 degrees. Sprinkle the butter baking sheet, put it aside. Ingredients: Instructions

Preheat the oven to 175 degrees. Sprinkle the butter baking sheet, put it aside. Grind the ginger biscuits in the food processor. Put into a small bowl and stir with butter. Lay the mixture evenly on the prepared baking sheet. Bake for about 12 minutes. Allow to cool completely. Meanwhile, in a bowl with an electric mixer, beat the cheese at medium speed until soft. Add sugar, egg, egg yolk, sour cream and vanilla, beat well. Add the ginger. Pour the cream mixture onto the finished crust and spread evenly with a rubber spatula. Bake for 20 to 25 minutes. Allow to cool completely on the grate. Cool in the refrigerator, covered with a plastic wrap, about 1 hour. Cut into 48 squares before serving. Cakes can be stored in a refrigerator in sealed containers for up to 2 days.

Servings: 48