Sunday, March 25, 2012

Cheesecake Tartelettes with Maple Syrup

There were multiple coincidences or factors that led to baking this cake.

The first was that I saw only at 2 pm Sunday afternoon that the biscuits I bought were not simple biscuits, but a kind of speculoos with cinnamon flavor and candy sugar. The second was that my only cheesecake recipe also includes sour cream, which apparently I forgot to buy. The third was that I just bought these cute tartelette forms and I wanted to try them out.   So at the end I came up with a totally new recipe.

CHEESE CAKE WITH MAPLE SYRUP (3 pcs 12 cm or 4.7 inch tartelette)


150 g biscuit crumbs
83 g very soft butter (or even melted)
200 g cottage cheese or ricotta
200 g mascarpone
3 tablespoon maple syrup
1 egg
1 tablespoon flour

Mix the biscuits (minced in a food processor) and the butter together with a fork. Fill the bottom of the tartelettes. Mix all other ingredients to get a smooth cream and fill up the tartelettes. Preheat the oven to 200 degrees (390 Fahrenheit) and bake them for about 40-45 minutes. Check with a fork or needle the middle to see whether they are ready.

As the bottom of my tartelette forms were not fixed I put them in a jelly-roll pan, not just directly on the rack. At the end it turned out to be a smart move as the excess butter have not flown out and burnt down on the bottom of the oven.

You don't need anything else just a good book and a cheese cake to be happy on a sunny Sunday afternoon.

1 comment:

  1. I really want mini tartelettes now, and this cheesecake looks fantastic!!