Turmeric Ginger Cheesecakes
Turmeric Ginger Cheesecakes
Prep
30min
Total
30min
Servings
5
Ingredients
10
Level
Mod
Prep
30min
Total
30min
Servings
5
Ingredients
10
Level
Mod
Recipe by:Chris
Turmeric Ginger Cheesecakes
Prep:30minTotal:30minServes:5
Ingredients
Ingredients for the base
Ingredients for the cheesecake filling
Ingredients for the caramel
Directions
  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
  5. To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.
Ingredients
Ingredients for the base
Ingredients for the cheesecake filling
Ingredients for the caramel
Directions
  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
  5. To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.
Directions
  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
  5. To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.
Notes

Note: You will need a small, personal blender to make the caramel in such a small quantity. Something in the lines of the Vitamix S30. If yours is bigger, you might need to make the caramel x3 or x4 to get it to a smooth consistency.

Ginger Turmeric Cheesecake Pin