Recipes
Germany Ingredients (12 Servings)
- 150 g biscuits (shortbread or butter biscuits)
- 3 tbsp. sugar
- 1 pinch salt
- 5 tbsp. butter
- 1 tsp. butter (to grease baking tray)
- 2 packs cream cheese (200 g each)
- 2 eggs
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 1 tbsp. vanilla extract
- 1 level tsp. ground ginger
- 150 g light brown sugar
- some thin slices of cut, candied ginger
Nutritional values (per serving)
Directions
Preheat the oven to 180°C.
Place the cups into the muffin baking tray or grease with 1 tbsp. of butter. Crumble the biscuits and mix in a bowl with 3 tbsp. of sugar and salt.
Melt the butter and mix it with the crumbled biscuits. Spread the mixture in the muffin baking trays and press in firmly to form the bottom of the small cakes.
Bake in the oven for approx. 5 minutes, remove and place the tray on a grid. Reduce the temperature in the oven to 150°C.
Cream the cream cheese in a bowl for approx. 2 min. Gradually mix in the eggs while stirring. Add the lemon juice, lemon zest, vanilla extract, ground ginger and the brown sugar and mix. Fill the mass evenly into the muffin cups and bake until they are firm (varies according to the size of the cups).
Allow the tray to cool down on a cake rack overnight or for a period of at least 4 hours. Loosen the small cakes gently from the margin with a knife and remove them from the tray (turn the tray round, if necessary).
Prepare on a plate and garnish with the candied ginger.