Ginger Cheesecakes (Print Version)

# Ingredients:

01 - Crushed graham cookies (200 grams)
02 - Softened brown sugar (48 grams)
03 - Melted unsalted butter (90 grams)
04 - Ground ginger spice (2 teaspoons, split)
05 - Cinnamon powder (1.25 teaspoons, divided)
06 - Zest from one lemon (1 teaspoon)
07 - White chocolate for baking (155 grams)
08 - Block-style cream cheese (130 grams)
09 - Extra butter, softened (70 grams)
10 - Sour cream (45 grams)
11 - Nutmeg powder (1/4 teaspoon)
12 - Cardamom spice (1/4 teaspoon)
13 - Vanilla essence (1/2 teaspoon)
14 - A pinch of sea salt (1/16 teaspoon)

# Instructions:

01 - Combine graham crumbs, melted butter, sugar, spices, and zest. Press mixture into cupcake liners in your tray.
02 - Use a double boiler to melt the white chocolate completely. Let it sit until it cools down to room temperature.
03 - Whip the additional butter until it’s fluffy. Blend in softened cream cheese and add all remaining ingredients.
04 - Fill the prepared crusts with the cheesecake mix. Freeze for 15 minutes, then transfer to the fridge to chill.

# Notes:

01 - Stick with block cream cheese, not the spreadable type.
02 - Swap out graham cookies for gingerbread cookies if you prefer.
03 - Store in the refrigerator; best consumed within 3 days.

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