Everyday recipes

Maple cheesecake tarts

Maple cheesecake tarts

Serving size: Serves 8
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

See more recipes in this Week's Woman's Day.
INGREDIENTS

ginger nut biscuits, 2 x 250g packets, broken
butter, 125g, melted
cream cheese, 500g, softened
caster sugar, ¼ cup
eggs, 2, lightly beaten
maple syrup, 1/3 cup, plus extra to serve
plain flour, 2 teaspoons
whipped cream, to serve
METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease 8 x 10cm fluted, loose-bottom flan pans.

  2. Place biscuits in a food processor. Process to fine crumbs. Add butter and process to combine.

  3. Divide biscuit mixture evenly between pans, pressing firmly to line base and sides. Place on oven tray. Bake 10 minutes. Cool. Reduce oven to moderately slow, 160°C.

  4. In a food processor, combine cream cheese and sugar, processing until smooth. Add eggs, maple syrup and flour, processing until smooth. Pour evenly into pans.

  5. Bake 15-20 minutes, until just set and slightly wobbly in centres. Cool to room temperature and chill overnight. Serve with dollops of whipped cream and extra syrup.


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