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Ingredients

150g Stem Ginger Cookies
40g butter, melted
375g cream cheese, at room temperature
100g (1/2 cup) caster sugar
2 eggs
170g (1/2 cup) apricot conserve
2 tablespoons water

Method

Step 1 Preheat oven to 150°C. Line six 150ml capacity muffin pans with large paper cases.
Step 2 Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Divide the biscuit mixture among the lined cases and use a glass to spread and press firmly into the bases. Place in the fridge for 10 minutes to chill.
Step 3 Meanwhile, use an electric beater to beat the cream cheese and sugar in a large bowl until smooth. Add the eggs, 1 at a time, beating well after each addition until combined.
Step 4 Pour the mixture among the cases. Bake in oven for 20 minutes or until just set. Set aside for 20 minutes to cool.
Step 5 Combine the apricot conserve and water in a small bowl. Pour over the cheesecakes. Place in the fridge for 15 minutes or until the glaze sets. Serve immediately.

Stem ginger cheesecakes

How to make Stem ginger cheesecakes

Ingredients

Method