Lemon Ginger Fig Mini Cheesecakes
Delectable! Wonderful gourmet mini cheesecakes
starting with a tasty cookie base, filled with lemon and fresh ginger flavors and finished with delicious figs in a rich balsamic glaze.
Recipe: Prep: 1 hour & 30 min. Yields: 24 cheesecakes
Crust:
3 cups of crumbs from Salty Maple Coconut cookies
1/2 cup organic butter - melted
Filling:
2 packages (8 oz each) organic cream cheese
1 cup organic ricotta cheese
3 pastured or organic eggs
3 tsp. organic lemon extract
5 tsp. organic fresh ginger - finely minced
2/3 cup raw honey
1 tbsp. organic cornstarch
Topping:
2 cups organic dried Smryna, Calimyrna, or Brown Turkey figs - sliced
5 tbsp. organic butter
1 cup organic coconut sugar
1 cup organic balsamic vinegar
24 muffin papers
Preheat oven to 325 degrees.
In food processor, blend the crust ingredients and then divide between 24
muffin papers in muffin tins. Press down and form to fit the bottoms.
Bake for 5 minutes and then remove to cool.
Raise oven temperature to 350 degrees.
Put cream cheese in food processor and blend to loosen up. Then add
in the ricotta cheese and blend well. Add the ginger, lemon extract,
honey, and cornstarch. Blend well.
Add the eggs in one at a time, blending after each.
Divide filling up between muffin cups. Bake for about 25 minutes.
Put all topping ingredients into a small skillet and cook over low
heat for about 20 minutes. Turn off heat and cool.
When cheesecakes are cool, then divide the fig topping between
them and serve. Enjoy!
