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Ricotta & raspberry cheesecakes
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Prep Time:
200 minutes
Cook Time:
50 minutes
Total Time:
250 minutes
Ingredients:
  • 200g fresh ricotta
  • 300g pkt silken tofu, drained well
  • 115g caster sugar
  • 1 lime, rind finely grated, juiced
  • 300g pkt frozen raspberries, thawed on paper towel
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 160°C and lightly grease six 125ml (1/2 cup) ramekins or ovenproof dishes for baking.
  • Combine ricotta, tofu, sugar, and lime rind in a bowl. Use an electric beater to mix until smooth. Add lime juice and eggs, beat until fully combined. Set aside a few raspberries, then gently fold in the rest.
  • Divide the ricotta mixture evenly into the ramekins, ensuring a smooth surface. Arrange the ramekins in a baking dish and fill with hot water halfway up the sides. Bake for 40 minutes until set, then let sit in the water bath for 10 minutes before serving.
  • Take the ramekins out of the water and let them cool at room temperature. Cover and refrigerate for 3-4 hours, or until fully chilled.
  • Garnish with the saved raspberries and sprinkle with powdered sugar before serving.

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