Ricotta & raspberry cheesecakes

Ricotta & raspberry cheesecakes

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The ingredient of Ricotta & raspberry cheesecakes

  1. 200g fresh ricotta
  2. 300g pkt silken tofu, drained well
  3. 1/2 cup (115g) caster sugar
  4. 1 lime, rind finely grated, juiced
  5. 2 eggs
  6. 300g pkt frozen raspberries, thawed on paper towel
  7. Icing sugar, to dust

The instruction how to make Ricotta & raspberry cheesecakes

  1. str_replace('ufeff','',Preheat oven to 160°C. Lightly grease six 125ml (1/2 cup) ramekins or ovenproof dishes.)
  2. str_replace('ufeff','',Use an electric beater to beat the ricotta, tofu, sugar and lime rind until well combined and almost smooth. Beat in the lime juice and eggs. Reserve a few of the raspberries. Stir in the remaining raspberries.)
  3. str_replace('ufeff','',Spoon the ricotta mixture among the ramekins. Smooth the surface. Place the ramekins in an ovenproof dish and pour in enough hot water to reach halfway up the sides of the dishes. Bake for 40 minutes or until just firm. Set aside in the water bath for 10 minutes.)
  4. str_replace('ufeff','',Remove the ramekins from the water. Set aside to cool to room temperature. Cover and place in the fridge for 3-4 hours or until well chilled.)
  5. str_replace('ufeff','',Top with the reserved raspberries and dust with icing sugar to serve.)

Nutritions of Ricotta & raspberry cheesecakes

fatContent: 232.069 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 24 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent: 86 milligrams cholesterol

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