Maple & Ginger Cheesecake Tarts
I decided to make dessert for dinner at Grandma’s this week. I wanted something delicious, but something I could also photograph in daylight, not the lighting in Grandma’s unit which is just awful for photography.
I could take 5 tarts along, and keep one for photographing, perfect 🙂 They were easy to make; I did the crusts on Wednesday night, then after dinner with friends on Thursday, I came home and did the filling. They went down a treat on Friday, it’s a great flavour combo and not too sweet at all.
And the winners of the Lindt give away are: Eat Sew Love and Bri Eats.
I’ll be in contact with you and The Trish Nicol Agency to arrange your prizes!
Maple & Ginger Cheesecake Tarts
Donna Hay
250g store-bought gingernut biscuits
1/4 cup almond meal
100g butter, melted
175g ricotta cheese
250g cream cheese
1/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup maple syrup
1 teaspoon ground cinnamon, to serve
1. Preheat oven to 150ºC. Place the biscuits and almond meal in a food processor and process until coarsely chopped. Add the butter and process to combine. Press into the base and sides of 8 lightly greased 8cm tart tins. Refrigerate for 1 hour.
2. 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 the sugar is dissolved. Gradually add the eggs, beating well after each addition. Add the vanilla and maple syrup and beat until well combined. Divide the mixture between the tart bases. Place on a baking tray and bake for 15-20 minutes or until firm to the touch.
3. Refrigerate for 3 hours or until chilled.
4. Dust with cinnamon to serve.
Makes 8.
leaf (the indolent cook)
The tarts look good! Yay for treats that can be kept and photographed later. 😀
Maureen | Orgasmic Chef
What a beautiful and easy crust! You can bring your tarts to the Sunshine Coast and you can photograph here all you want as long as you leave the desserts. 🙂
tania@mykitchenstories.com.au
How delicious and a great easy way to make a cheesecake. I hope granma loved them
Esz
Yum!! These look so easy and I love anything with ginger 😀
Jenny @ Ichigo Shortcake
Golly your tart looks almost too good to eat…I don’t usually like eating tarts as I find the base to be too hard or the filling too sweet, but yours looks sooooo good…:D
Kristy @ Southern In-Law
Ooohh these look good, lovely! 🙂
Agnes
Yum, they look delicious. And what utensil do I spy there….? 😀
Bri
I won? Yay!! Thanks 😀
Sarah
Those look so cute! And the texture looks great too – just the right balance between firm and creamy. 🙂
Winston
Cheesecake tarts… What a great idea!! It’s like combining two of my favourite desserts to eat haha. Only thing that could top that is prolly brulee cheesecake tarts. Not even sure how it’ll work, probably won’t lol! Anyway, I love ginger based desserts. Good stuff, Michele! =D
Daisy@Nevertoosweet
Ohhh yum 🙂 I’m a bit addicted to maple syrup lately and it was on sale the last time i bought it yay 🙂 so definitely going to try this recipe soon! But i don’t have ricotta cheese at home damnnnn
Tina @ bitemeshowme
Your tarts ( and everything else you make) look soooooooooooooooooooooooooooooooo perfect! Look at that filling! I dont know how you do it!!
Cara @ Gourmet Chick
I love how your main concern in picking a recipe was what would photograph well – such a blogger! (These photos and tarts look great by the way!)
Heidi - Apples Under My Bed
Love the idea of a simple biscuit crust/base, have been meaning to do that for some time for a quick dessert. These sound divine!
Heidi xo
Ambika Choudhary Mahajan
I so so so hate you for weakening my resolve to cut down on sweets (I have a major sweet tooth, and I have been trying to curb my sugar intake because of health reasons).
Not only did you put up pictures of such yummy and perfectly baked tarts, you went a step ahead by mentioning that they arent too sweet either! :/
I hope I am able to get the picture out of my mind in a few minutes. 😛