Ginger Cheesecakes (Print Version)

# Ingredients:

01 - 200 grams graham crumbs
02 - 48 grams brown sugar
03 - 90 grams unsalted butter, melted
04 - 2 teaspoons ground ginger, split
05 - 1.25 teaspoons ground cinnamon, split up
06 - 1 teaspoon grated lemon rind
07 - 155 grams white chocolate for baking
08 - 130 grams block cream cheese
09 - 70 grams extra butter, softened
10 - 45 grams sour cream
11 - 1/4 teaspoon nutmeg powder
12 - 1/4 teaspoon cardamom powder
13 - 1/2 teaspoon pure vanilla essence
14 - 1/16 teaspoon fine sea salt

# Instructions:

01 - Combine butter (melted), crumbs, sugar, zest, and spices in a bowl. Push evenly into paper-lined cupcake molds.
02 - Use a double boiler to gently melt the white chocolate. Set aside to cool off.
03 - Whip butter until airy, then gradually blend in cream cheese and the remaining ingredients until smooth.
04 - Spoon the filling over crusts. Freeze for 15 minutes, then move to the fridge to chill.

# Notes:

01 - Stick with block cream cheese, not the spreadable kind.
02 - Gingerbread cookies can swap in for the graham crumbs.
03 - Store in the fridge for up to 3 days.

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