Mini Cheesecake with Ginger Crust and Blueberry Jam Recipe

Cheesecake is a long time companion of lady parties which may range from a nice after lunch dessert with a good espresso to a long, posh 5pm sharp ridiculously big hat gathering with at least a Lady Penelope to talk about how hot the Bahamas was last week.

Mini Cheesecake, Ginger crust, Bluebarry jam, Recipe

Good for everything, from a birthday celebration designed to impress your significant other, to those mad midnight cravings (keep pregnant women away! They have been known to possess soon to be Mums!). It has also been seen around drinking parties and is a favorite when it comes to prevent and or restore bad moods.

Made a mistake? No problem, just prepare and chill one of these and you’ll be on the good side of anyone. Never worry again, you’re safe now, go on, have one, or two, or...

Note: You'll need a non stick mini cheesecake pan with 8 molds and loose bases for these sweet tasty treats.

Prep Time: 20-30 mins
Cook Time: None
Serves: 8

For the crust:
120 g gingersnap biscuits
2 tsp sugar
40 g unsalted butter, melted

For the cheesecake:
500 g Philadelphia cheese, softened
180 g heavy cream
250 g icing sugar, sifted
2 tsp vanilla essence

For the Topping:
1 dessert spoon of blueberry jam per cheesecake

1. In a food processor or blender, pulse the machine until the cookies form crumbs. In a small bowl, combine cookie crumbs and butter, mix until combined. Press crumbs onto the bottoms of individual serving tins - about 2 heaping tablespoons per tin.

2.  In the bowl beat together cream cheese, and sugar 3 minutes. Add in vanilla extract and beat an additional minute. Spoon cheesecake filling into individual serving tins, directly onto the prepared gingersnap bases.

3. Refrigerate for at least 2 hours. Gently ease the cheesecakes out of each mold before serving, top and top with blueberry jam