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Mini ricotta & pine nut cheesecakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in individual cheesecakes for a winning dessert that everyone will love.
Ingredients:
  • 125g Granita biscuits
  • 60g butter, melted
  • 200g fresh ricotta
  • 60ml (1/4 cup) honey
  • 90g (1/3 cup) Greek Style Yoghurt
  • 85g (1/3 cup) mascarpone
  • 1.25 gm ground cinnamon
  • 45g (1/4 cup) pine nuts
  • Cinnamon sugar, to dust
  • Fresh raspberries or frozen raspberries (optional), to serve
Instructions:
  • Place paper cases in six 150ml-capacity muffin pans.
  • Put the biscuits in a food processor and pulverize them. Add the butter and mix until fully incorporated. Distribute the biscuit mixture evenly among the cases. Use the base of a glass to firmly press the biscuit mixture down. Chill in the fridge for 30 minutes.
  • Preheat the oven to 180°C. In a clean food processor bowl, blend ricotta and honey until smooth. Mix in eggs one at a time until combined. Then add yoghurt, mascarpone, and cinnamon, and blend until smooth. Pour the mixture into a jug.
  • Pour the ricotta mixture into the cases, ensuring an even distribution. Sprinkle with pine nuts and bake for 20 minutes or until set. Allow to cool in the pans, then chill in the fridge for 1 hour.
  • Sprinkle with sweet cinnamon sugar. Accompany with fresh raspberries, if preferred.

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