Mini Cherry and Maple Cheesecakes
Cook Time 1 hour
1/2 cup thickened cream
200g ginger biscuits
100g butter, melted
375g cream cheese, softened
1/2 cup caster sugar
3 extra large eggs
1/4 cups maple syrup, (60ml)
150g cherries, fresh, pitted or frozen
Dollop thick cream
Maple syrup, extra
Preheat oven to 180°C (160°C fan forced). Grease and line the base of a 12 x 1/3 cup capacity muffin pan.
Process 200g ginger biscuits in a food processor until they resemble breadcrumbs, then pour in butter and combine with a spoon until the mixture resembles wet sand. Press biscuit mixture evenly between prepared muffin pan holes. Refrigerate.
Beat cream cheese and sugar in a medium bowl with an electric mixer until smooth. Add eggs, Bulla Thickened Cream and maple syrup and beat until well combined.
Remove muffin pan from fridge. Transfer cream cheese mixture to a jug and pour onto prepared bases, then sprinkle cherries evenly onto cream cheese filling.
Bake for 30 minutes or until just set. Allow to cool in pans before removing. Serve with Bulla Dollop Thick Cream and an extra drizzle of maple syrup.