Chai spiced cheesecake tarts


Ingredients that you will need:

  • 330 g gingernut biscuits
  • 60 g almond meal
  • 130 g Unsalted butter melted
  • 500 g cream cheese softened
  • 1/2 cup Sour cream
  • 1 cup Brown sugar
  • 1 vanilla beans split, seeds scraped
  • 1/2 tsp mixed spice
  • 1 1/2 tsp Ground cinammon plus extra, for dusting
  • 1 tsp ground ginger
  • 3 eggs

Preheat oven to 150 deg C. Crush gingernuts in a mortar & pestle, then add to food processor with almond meal & process until coarsley chopped. Add butter & process to combine.
Using the back of a spoon, press the mixture into the base & sides of 8 x 8cm round lightly greased, deep-sided & loose-bottomed tart tins. Refrigerate for 30 mins.To make the filling, place the cream cheese & sour cream in an electric mixer & beat for 3-4 mins or until smooth. Add the sugar, vanilla seeds, mixed spice, cinnamon & ginger & beat for 3-4 mins or until sugar is dissolved.
Gradually add the eggs, beating well after each addition until well combined.
Divide the mixture between the tart tins, Place on a baking tray & bake for 15-20 mins or until firm to the touch.
Refrigerate for 1 hour or until cold. Dust with the extra cinnamon to serve.

This image is meant to be a source of inspiration. No copyright infringement intended. I do not own images posted on this page.

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