Bite-Sized Cheesecake (Print Version)

# Ingredients:

01 - 150 grams of white baking chocolate
02 - 45 grams of sour cream
03 - 2 teaspoons of ground ginger, split into two portions
04 - 1 1/4 teaspoons of cinnamon, divided
05 - A dash of sea salt (1/16 teaspoon)
06 - 1/4 teaspoon of ground cardamom
07 - A block of cream cheese (130 grams) – not the spreadable one
08 - 200 grams of graham cracker crumbs
09 - 1/4 teaspoon of nutmeg
10 - Vanilla extract (1/2 teaspoon)
11 - Melted butter (90 grams), unsalted
12 - Zest from a lemon (just 1 teaspoon)
13 - Softened butter (70 grams, room temperature)
14 - 48 grams of brown sugar

# Instructions:

01 - Combine the graham crumbs, soft butter, brown sugar, spices, and lemon zest in a bowl. Push the mixture into paper-lined cupcake molds.
02 - Melt the white chocolate in a double boiler. Cool it thoroughly to room temp.
03 - Whip butter until fluffy, mix in softened cream cheese, and toss the rest of the ingredients in. Blend until smooth.
04 - Spoon the cheesecake filling into your prepared crusts. Let them freeze for about 15 minutes, then chill in the fridge for serving.

# Notes:

01 - Pick a block of cream cheese, not the one that spreads easily on bread.
02 - If you’re out of graham crackers, you can use gingerbread ones.
03 - These will last in the fridge for up to 3 days.

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