The picture of Rose's cake is so delightful with little gingerbread people around the cheesecake. I simply didn't have the energy in this heat and humidity to turn on the oven to bake gingerbread cookies and did not have good gingerbread cookies in my stash. Also, I could not justify using
1 pound of cream cheese and
three cups of sour cream in my end of summer diet right now nor did I have anyone to gift this to. I improvised and made one third of the recipe baked in custard cups. I did have a few rather stale gingerbread cookies which I placed on the bottom of the cup. They made a reasonable crust. I didn't try to unmold them, but served in the custard cup. The hardest part was extracting the ginger juice from the grated ginger. Mine could have used more juice. I think perhaps they became a little too brown on top. Otherwise this is an easy and straightforward recipe for cheesecake. They are tasty and a custard cup is just the right size. Please check out the other bakers in this group as we continue to finish up this book:
Rose's Heavenly Cakes -
http://knittybaker.blogspot.com/
Next week we will make
Individual Pineapple Upside-Down Cakes. Happy baking and take care, lola
