Caramel Gingerbread Mini Cheesecakes
Serves 23 people
Creamy mini cheesecakes topped with Barker's Professional Caramel Gingerbread Filling for a perfectly portioned festive dessert.
By Barker's
Ingredients
- 200 g Crumb base or digestive biscuit crumb
- 50 g Butter, melted
- 720 g Cream cheese (softened)
- 300 g Caster sugar
- 20 g Gelatine powder
- 100 g Boiling water
- 400 g White chocolate (melted)
- 400 g Double cream (lightly whipped)
- 95 g Barker's Professional Caramel Gingerbread Filling
- 95 g Crushed gingernut biscuits
Method
- Using metal rings (5 centimetres high and 5 centimetres in diameter), lightly grease the inside of the rings and line with silicon paper. Mix the crumb base and butter together until a consistency of wet sand. Deposit 10 grams into the base of each ring and pat down until the base mixture is firm.
- Beat the cream cheese and caster sugar until smooth.
- Dissolve the gelatine in the boiling water, then stir into the cream cheese mixture. Add the melted chocolate and mix through until combined. Fold through the cream, the Barker's Professional Caramel Gingerbread Filling and crushed gingernuts.
- Using a piping bag, pipe 90 grams into the rings. Smooth the top with a pallet knife. Refrigerate for at least 3 hours.
- Remove from the moulds. Decorate with iced gingerbread people on the sides. Place edible gingerbread sprinkles on the top.
