1Preparación
- 1
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.
- 2
Melt the margarine butter in a small saucepan or microwave, then mix it thoroughly with the biscuit crumbs until the mixture resembles wet sand.
- 3
Divide the biscuit mixture evenly among serving cups and press down firmly to form the base. Place the cups in the refrigerator to set while you prepare the filling.
- 4
In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- 5
Add the Kerrygold milk powder, cardamom powder, and ginger juice to the cream cheese mixture. Mix well to combine.
- 6
Add the egg and beat until fully incorporated.
- 7
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until well combined.
- 8
Spoon or pipe the cheesecake mixture over the chilled biscuit bases in the cups, smoothing the tops.
