1 Sleeve Graham Crackers (approximately 7-8 whole crackers)
1 Tablespoon chopped Crystalized Ginger
2 Tablespoons Dark Brown Sugar
4 Tablespoons Salted Butter, melted
8oz Cream Cheese
1/4 cup Sugar
1 Lemon, zested and juiced
1 envelope Unflavored Gelatin
1 teaspoon Vanilla
1 cup Heavy Whipping Cream
1 15oz can of Pitted Cherries
2 Tablespoons Chai Spice, I use Oaktown Spice Shop Chai Masala spice blend.
You can use any blend you like, but not this does not include tea.
If you want to mix yourself, a blend to try:
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Cardamom
2 whole Star Anise
1/2 teaspoon Black Peppercorns
1/2 teaspoon Clove
1 Tablespoon Corn Starch
Pulse in a blender or food processor graham crackers, ginger and sugar until its a fine crumb.
In bowl mix together graham cracker crumb and butter.
PREPARE CHEESECAKE MOUSSE
In a mixer whip cream cheese, sugar, vanilla and lemon zest.
Dissolve gelatin in lemon juice and add to the cream cheese mixture.
Whip until well blended.
In a separate bowl, whip heavy cream until firm peak stage.
Whip whipped cream into cream cheese mixture.
PREPARE CHERRY FILLING
Separate cherries and syrup. Reserve cherries and 1 Tablespoon of cherry syrup.
Pour remaining cherry syrup into a small pan.
Add Chai Spice to the syrup and bring to a simmer over low heat and simmer for 10 minutes.
Strain syrup and pour back into the pan.
Mix reserved tablespoon of cherry syrup and cornstarch until the cornstarch is dissolved.
Add cornstarch slurry into the chai cherry syrup and heat over medium heat until thickened. Stirring to ensure it does not burn.
Cut heat and stir in reserved cherries.
Allow to cool.
Line a 12 cup standard cupcake tin with cupcake papers (or 1 24 mini cupcake tin)
Divide crust crumb evenly between the 12. Press down on crumb with the bottom of a glass to pack crust.
Top crusts with cheesecake mousse.
Top cheesecake mousse with cherries.
Serve immediately or store refrigerated.
Makes 12 servings.