Mini Green Tea Cheesecakes
Ingredients:
1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, melted
16 ounces cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons matcha (green tea powder)
1/2 teaspoon almond extract
12 small pieces of crystallized ginger, for garnish
Directions:
Heat oven to 350˚F. Spray a 12-cup mini cheesecake pan with cooking spray. Mix gingersnap cookie crumbs and melted butter in a small bowl. Distribute evenly among the cups of the mini cheesecake pan and push down evenly with your fingers. Bake at 350˚F for 7 to 9 minutes or until set.
Reduce oven heat to 300˚F. Combine the cream cheese and sugar in a large bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in matcha and almond extract. Pour into the cups of the mini cheesecake pans and bake at 300˚F for 20 minutes or until edges are set and middle is slightly wobbly. Garnish with crystallized ginger, if desired. Cool to room temperature, about 30 minutes. Place in the refrigerator for 2 hours or until chilled and remove from the pan. Makes 12 servings.