Mini cherry and maple cheesecakes

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How to make Mini cherry and maple cheesecakes

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 200g ginger biscuits
  • 100g butter, melted
  • 375g cream cheese, softened
  • 1/2 cup caster sugar
  • 3 extra large eggs
  • 1/2 cup Bulla Thickened Cream
  • 1/4 cup maple syrup (60ml)
  • 150g cherries, fresh, pitted or frozen
  • Maple syrup, to serve
  • Bulla Dollop Thick Cream, to serve

Method

  • Step 1 Preheat oven to 180C (160C fan forced). Grease and line the base of a 12 x 1/3 cup capacity muffin pan.
  • Step 2 Process ginger biscuits in a food processor until they resemble breadcrumbs, with motor operating; gradually add butter and process until combined. Press biscuit mixture evenly between prepared muffin pan holes. Refrigerate.
  • Step 3 Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth. Add eggs, thickened cream and maple syrup and beat until well combined. Pour mixture into prepared pans and sprinkle cherries evenly onto cream cheese filling.
  • Step 4 Bake for 30 minutes or until just set. Allow to cool in pans before removing.
  • Step 5 Serve with extra drizzle of maple syrup and dollop cream.

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