Sugar n Spice in Sydney
Recipe type: Dessert
Serves: 6
Sweet but tangy maple cheesecake tarts with cinnamon sugar and whipped cream and candied nuts.
  • 250g store bought buttersnap biscuits
  • ¼ cup(30g) almond meal
  • 100g butter melted
  • 175g ricotta
  • 250g cream cheese
  • ½ cup(90g) brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (90g) maple syrup
  • cinnamon sugar, whipped cream and candied to serve
  1. Preheat oven to 150 degrees celsius (300 degrees Fahrenheit)
  2. Place the biscuits in a food processor until coarsely chopped
  3. Add the butter and process to combine
  4. Press into the base and sides of 6 (8cm diameter) tart tins
  5. Refrigerate for 1 hour
  6. Place the cheeses in an electric mixer and beat for 5-6 minutes or until smooth
  7. Add the sugar and beat for 3-4 minutes or until sugar is dissolved
  8. Gradually add the eggs, beating well after each addition
  9. Add the vanilla and maple syrup and beat until well combine.
  10. Divide the mixture ( if you haven't already eaten it - trust me it's good!) between the tart bases
  11. Place on a baking tray and bake for 15-20 minutes or until firm to touch
  12. Refrigerate for 3 hours or until chilled.
  13. Dust with cinnamon sugar and serve with whipped cream.
If like us, you don't have a food processor handy, crush the biscuits in a bag with either a roller pin or pestle. If you cant find cinnamon sugar you can make your own by combining ½ cup sugar with cinnamon to your taste. Cinnamon sugar is also sold as "dutch cinnamon". Candied nuts can be bought from the supermarket or specialty nut stores.
Recipe by Art of Baking at