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Maple-Ginger Cheesecake Tartlets


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

100g dark brown muscovado sugar
100g butter
100ml double cream
3tbsp ginger syrup

  1. Preheat oven to 150ºC. Place the biscuits and almond meal in a food processor and process until coarsely chopped.
  2.  Add the butter and process to combine. Press into the base and sides of 8 lightly greased 8cm tart tins. Refrigerate for 1 hour.
  3. Place the cheeses in an electric mixer and beat for 5-6 minutes or until smooth.
  4.  Add the sugar and beat for 3-4 minutes or until the sugar is dissolved.
  5.  Gradually add the eggs, beating well after each addition. Add the vanilla and maple syrup and beat until well combined.
  6.  Divide the mixture between the tart bases. Place on a baking tray and bake for 15-20 minutes or until firm to the touch.
  7. Refrigerate for 3 hours or until chilled.
  8. Pour ginger sauce on top before serving
  9. Dust with cinnamon to serve.


bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.



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