Maple and Ginger Cheesecake Tarts Recipe
Maple and Ginger Cheesecake Tarts Recipe
I think I have gotten pretty good – maybe even an expert at being able to spot a great recipe from 50 paces. Much like I pick a good book based on the cover and title (despite the saying), 99% of the time I am right. Maybe it’s because I’ve learned which ingredients go best together like these cheesecake tarts. Ginger, maple and cinnamon all go together hand-in-hand brilliantly. And you just know that you will get that bitey ginger hit and crunch on the base, that the creamy filling will pair brilliantly with a spike of maple syrup and then that dusting of cinnamon just ties these tarts together in a way that your average lemon cheesecake with its’ Marie biscuit base just doesn’t quite cut it. This is a Donna Hay recipe and her team are just brilliant at putting things together in a simple way that anyone can replicate.
I made these on a Saturday to serve for dinner on Sunday (despite the recipe advising that these are best eaten on the day they are made) and they stood up brilliantly.
Ingredients
250g store-bought gingernut biscuits
1/4 cup (30g) almond meal
100g unsalted butter, melted
175g fresh ricotta
250g cream cheese, softened
1/2 cup (90g) brown sugar
2 eggs
1 tsp vanilla extract
1/4 cup maple syrup
cinnamon, for dusting
Method
Preheat oven to 150C/325F. Place the biscuits and almond meal in a food processor and process until coarsely chopped. Add the butter and process to combine. Press the mixture into the base and sides of 8 8cm tart tins. Refrigerate for 30 minutes.
Meanwhile place the cheeses in an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until dissolved. Add the eggs one at a time, beating well after each addition. Add the vanilla and syrup and beat until well combined.
Divide the mixture between the tart bases. Place on a baking tray and cook for 15-20 minutes or until firm to the touch. Refrigerate for 2 hours or until chilled. Dust with cinnamon to serve.
Ingredients
- 250g store-bought gingernut biscuits
- 1/4 cup (30g) almond meal
- 100g unsalted butter, melted
- 175g fresh ricotta
- 250g cream cheese, softened
- 1/2 cup (90g) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- cinnamon, for dusting
Instructions
- Preheat oven to 150C/325F. Place the biscuits and almond meal in a food processor and process until coarsely chopped. Add the butter and process to combine. Press the mixture into the base and sides of 8 8cm tart tins. Refrigerate for 30 minutes.
- Meanwhile place the cheeses in an electric mixer and beat for 5-6 minutes or until smooth. Add the sugar and beat for 3-4 minutes or until dissolved. Add the eggs one at a time, beating well after each addition. Add the vanilla and syrup and beat until well combined.
- Divide the mixture between the tart bases. Place on a baking tray and cook for 15-20 minutes or until firm to the touch. Refrigerate for 2 hours or until chilled. Dust with cinnamon to serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
