Mini ricotta & pine nut cheesecakes

Mini ricotta & pine nut cheesecakes

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No matter who scores the most points, everyones a winner when theres delicious individual cheesecakes to pass around.

The ingredient of Mini ricotta & pine nut cheesecakes

  1. 125g Arnotts Granita biscuits
  2. 60g butter, melted
  3. 200g fresh ricotta
  4. 60ml (1/4 cup) honey
  5. 2 eggs
  6. 90g (1/3 cup) Tamar Valley Greek Style Yoghurt
  7. 85g (1/3 cup) mascarpone
  8. 1/2 teaspoon ground cinnamon
  9. 45g (1/4 cup) pine nuts
  10. Cinnamon sugar, to dust
  11. Fresh raspberries or frozen raspberries (optional), to serve

The instruction how to make Mini ricotta & pine nut cheesecakes

  1. str_replace('ufeff','',Line six 150ml-capacity muffin pans with paper cases.)
  2. str_replace('ufeff','',Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among the cases.Use the base of a glass to press the biscuit mixture firmly over the bases. Place in the fridge for 30 minutes to chill.)
  3. str_replace('ufeff','',Preheat oven to 180°C. Place the ricotta and honey in the clean bowl of the food processor and process until smooth. Add the eggs, 1 at a time, processing after each addition until well combined. Add the yoghurt, mascarpone and cinnamon, and process until well combined. Transfer to a jug.)
  4. str_replace('ufeff','',Carefully pour the ricotta mixture among the cases. Sprinkle with the pine nuts. Bake for 20 minutes or until firm. Set aside in the pans to cool. Place in the fridge for 1 hour to chill.)
  5. str_replace('ufeff','',Dust with cinnamon sugar. Serve, with raspberries if desired.)

Nutritions of Mini ricotta & pine nut cheesecakes

fatContent: 431.395 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 9.5 grams protein
sodiumContent:

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