Monday, June 25, 2012

Maple and Ginger Cheesecake Tarts

What do you do with leftover (because no one wants to lose their teeth,) Arnotts Ginger Nut biscuits? Use them as cheesecake base. I have a couple of books with recipes using Ginger Nut biscuits....probably all with the same reasons as I do. Why do they make them so hard? The recipe I chose was from another Aussie purchase I made - Donna Hay Magazine Winter 2012, hot out of the press. Using the food processor to pulse crumb the Ginger Nut biscuit nearly killed the poor machine. The biscuits were THAT hard. It couldn't even make a crack in the first few pulses! In the end, I took out my mortar and pestle, and gave each and every biscuit a good smash for being stubborn before blitzing them to oblivion. Pressing the biscuits into the individual tart tin was a pain. I couldn't feel my fingers after lining the 8 tins. The cheesecake was a mix of two cheeses - ricotta and cream cheese. I do like that because the cheesecake turned out light and pleasurable in the mouth. Not your usual rich and sticky-through-your-throat-kind of cheesecake. I'd do this again replacing the Ginger Nut biscuits, of course.

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