These mouthwatering little cheesecakes make stunning individual desserts. They can be made ahead of time and decorated just before you serve them.
Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants. So, lets celebrate the start of the Olympics with these delicious mini desserts.
This recipe was featured on Ejovo.com and Fresh and Delicious Recipes.
In Italy cheesecakes are traditionally made with Ricotta, and in this case Ricotta can be used to replace the Mascapone.Remember if you are not using silicone cupcake moulds and only have paper ones, that they should be placed into a muffin tray in order to keep their shape.
Crush the ginger biscuits and add the melted butter, then place into the cases and press down before placing in the fridge.Mix the Mascapone and Cream cheese with a wooden spoon , and add the vanilla and icing sugar. Whisk the eggs in a small bowl and slowly add this mixture to the cheeses. Spoon into the chilled cases and bake for 20-25minutes.
Top with your favourite berries, or as an alternative, decorate with cinnamon sticks and sprinkle lightly with cinnamon.
Recipe and food styled by Helen Thomas
- 200g packet ginger biscuits (or less if your packet is smaller, just make the base thinner)
- 6 Tblsp butter melted
- 450g mascarpone cheese
- 450g cream cheese
- 2 tsp vanilla essence
- 175g icing sugar, sieved
- 3 eggs
- Preheat oven to 160C (325F).
- Place cupcake cases in a muffin tray, or use silicone cases.
- Crush ginger biscuits and add the 5 Tblsp butter
- Place the crumbed mixture into the cases , pressing down firmly into the bottom. Chill until set.
- In a large bowl, beat the mascarpone cheese and cream cheese .
- Add vanilla and icing sugar, blending until smooth.
- Slowly add the eggs, blending well.
- Spoon the mixture into the cupcake cases.
- Bake for 25minutes. Remove from oven and cool before refrigerating until ready to serve. These can be stored for up to 2 days.
i adore how your recipe uses ginger cookies. these are so precious!
your site is making my mouth water, these look delicious, i think i will make these this weekend! thanks for sharing.
fellow classmate from BTS, Janice Darby.