September 21, 2023


Cooking Is My World

IKEA’s KAFFEREP Ginger Thins Review

IKEA's KAFFEREP Ginger Thins Review

I have never ever been a sturdy prepare dinner, but when it arrives to baking, I’m fairly very pleased of the desserts that have arrive out of my kitchen area. My signature dish has generally been cheesecakes I’ve produced flavors like Oreo, carrot cake, and matcha with white chocolate. A number of autumns in the past, I made a decision I needed to make a pumpkin cheesecake with a spiced crust.

As luck would have it, this notion came to me suitable prior to a procuring excursion to IKEA. On my way to examine out, I noticed the vibrant-yellow packing containers of KAFFEREP Ginger Thins. I immediately extra a box to my cart, and they’ve been a signature component in my cheesecakes ever since.

What’s So Terrific About KAFFEREP Ginger Thins?

You’ll discover KAFFEREP Ginger Thins near the checkout area, alongside with several other well-known IKEA snacks, cookies, candies, and beverages. While the vibrantly hued box stood out, the stack of wrapped cookies peeking out from the reduce-out window is what caught my eye. They looked a minimal bit like graham crackers, but promised a ginger flavor. And soon after tasting one, I can say they shipped on that assure!

The cookies have a wealthy ginger flavor with a awesome snap and crunch. They aren’t way too sweet and never crumble as quickly as graham crackers, which is great for making a durable cheesecake crust that can handle just a minimal additional butter.

What is the Finest Way to Use KAFFEREP Ginger Thins?

While these ginger thins are tasty with a hot cup of coffee or tea, they are pure magic in my cheesecake crusts. When I’m using a nine-inch springform pan, I locate it is greatest to use 12 to 14 cookies. I seal them in a plastic baggie and crush them with a rolling pin until finally they’re finely crumbled. I incorporate the crumbled cookies with four tablespoons of melted butter and then push the mixture into the base of the pan. (I don’t like overly sweet crust and prefer the ginger to really glow by way of, so I never include sugar.)

I bake the crust for 10 minutes at 350°F. This perfectly crumbly crust has a warm spiced ginger taste that pairs very well with just about any cheesecake. I have made use of it as the crust for lemon and ricotta cheesecakes, but it’s unquestionably fantastic with autumnal flavors, like caramel or cranberry. And if, like me, you can’t get more than enough of that gingery crunch, crumble a couple of cookies on leading of your cheesecake for an additional crunchy topping.