Mini Cheesecakes Infused with Ginger and Brandy

Mini Cheesecakes Infused with Ginger and Brandy

Making Ginger-Brandy Mini Cheesecakes: An Irresistible Holiday Treat

Crush the holidays with these delightful mini cheesecakes, packed with bite-sized ginger and a hint of brandy. Their crackly gingersnap crust will tantalize your taste buds, while the honey-orange juice glaze adds a festive sparkle.

What You'll Need:Take a stride towards a delectable dessert by gathering these ingredients and equipment:

Equipment:1. A mini cheesecake pan with removable bottoms like the Norpro Nonstick 12 Mini Cheesecake Pan will make your life easier.

Quantities:Yields: 12 (2-inch) cheesecakes

Difficulty Level:Medium

Preparation Time:55 minutes, plus 2 1/2 hours cooling time

Active Time:30 minutes

Ingredients:

Crust:- 3/4 cup of gingersnap cookie crumbs- 2 tablespoons of melted unsalted butter (1/4 stick)- 1 tablespoon granulated sugar

Filling:- 1/3 cup granulated sugar- 1 tablespoon all-purpose flour- 2 (8-ounce) packages of room-temperature cream cheese- 1/4 cup sour cream- 2 tablespoons brandy- 1/2 teaspoon freshly grated ginger- 2 large eggs at room temperature

Glaze:- 1/3 cup orange juice- 2 teaspoons cornstarch- 2 teaspoons brandy- 1 teaspoon honey

Optional Decoration:- 12 pieces of candied ginger

Instructions:

1. Preheat the oven to 325°F with a rack in the middle. In a mixing bowl, stir the cookie crumbs, butter, and sugar together until moist and combined. Divide the crumb mixture between the cups of your cheesecake pan, pressing it evenly into the bottom and slightly up the sides of each mini cheesecake cup. Bake for 6 minutes or until lightly toasted, then set aside.
2. While the crust cools a bit, create the filling. Blend sugar and flour in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar mixture, beating until fully incorporated. Add sour cream, brandy, and ginger, mixing until combined. Beat in the eggs one at a time, ensuring they're completely blended before adding the next.
3. Divide the filling among the prepared cups almost up to the rim, and bake for approximately 20 minutes, or until the edges are browned and the centers are just set. Let the cheesecakes cool on a wire rack for 30 minutes.
4. While the cheesecakes cool, whip up the glaze by combining orange juice, cornstarch, brandy, and honey in a small saucepan. Cook over medium heat, whisking constantly until thick, shiny and glossy. Spoon about 2 teaspoons of this glaze over each cooled cheesecake.
5. Let the cheesecakes cool completely, then cover and chill for at least 2 hours. Decorate with a piece of candied ginger if you'd like.

Upgrade Your Baking Experience:If you're searching for a top-notch mini cheesecake pan with a removable bottom, consider Fat Daddio's Anodized Aluminum Pans. Although their website primarily consists of larger pans, their products are highly sought after for their durability, even heat distribution, and ease of use. Alternatively, look for mini cheesecake pans from reputable brands with removable bottoms and non-stick coatings for smoothly unmolding your precious cheesecakes.

1. For these Ginger-Brandy Mini Cheesecakes, add the required amount of nutrient-rich ingredients, including 3/4 cup of gingersnap cookie crumbs and 2 (8-ounce) packages of room-temperature cream cheese.
2. In the midst of the baking instructions, make sure to follow step 4, where you'll combine various ingredients to create the glaze, such as 1/3 cup of orange juice, 2 teaspoons of cornstarch, and 2 teaspoons of brandy.
3. To enhance your baking experience, research and purchase a high-quality mini cheesecake pan with a removable bottom, such as the Fat Daddio's Anodized Aluminum Pans, which are known for their durability and even heat distribution.

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