This is a riff off of my orange caramel cheesecake, inspired by fresh organic oranges and Trader Joe’s Triple Ginger Thins.

This time, I used full-fat cream cheese, a little less sugar, and sour cream instead of greek yogurt. I also at the last minute decided to add 1/2 tsp of Gourmet Garden’s ginger paste.

I had a little extra batter, so I put four ginger thins in the bottom on a ramekin and filled it with cheese cake batter.  We’ll see how that turns out.

How It Turned Out:

A lovely orange spice taste, though the texture was dense, and a bit crumbly.  I prefer my cheesecakes to be creamy and airy. Even so, there were no complaints.  And the miniature cakes in the ramekins turned out just as tasty as the big cheesecake.

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