1Preparación
- 1
Preheat your oven to 160°C (320°F). Grease and line a 7-inch springform pan with parchment paper.
- 2
Crush the wholewheat biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- 3
Melt the margarine butter and mix it thoroughly with the biscuit crumbs until the mixture resembles wet sand.
- 4
Press the biscuit mixture evenly into the bottom of the prepared pan to form the crust. Use the back of a spoon to compact it well. Place in the refrigerator to set while you prepare the filling.
- 5
In a large mixing bowl, beat the cream cheese until smooth and creamy.
- 6
Add the sugar, Kerrygold milk powder, and cardamom powder to the cream cheese. Mix until well combined.
- 7
Add the eggs one at a time, beating well after each addition.
- 8
Pour in the ginger juice and heavy cream, and mix until the batter is smooth and fully incorporated.
- 9
