Welcome to another little baking post. I hope you’ve all had an excellent week. Mine’s been super hectic with a lot of schoolwork, but it was mother’s day here in Australia today. It was a lot of fun with family and, of course, some delicious food 🙂
Today I’m super excited to share these mini, but delicious cheesecakes! They’re great for little individual desserts and are excellent to wash down a main meal. Let me know if you try them 🙂
Prep time: 30 minutes
Oven temperature: 160°C
125g plain, sweetened biscuit crumbs (ie Digestives, Arrowroots)
5 tbsp unsalted butter, melted
450g ricotta cheese
450g cream cheese, softened
2 tsp vanilla
175 g sifted icing sugar
3 eggs (Please note: If you decide to half the recipe, use 1 egg not 2. I did 2 and it made it super runny and difficult to set. You could alternatively change the other ingredients)
Fresh berries to decorate (mine were frozen and a little gross to be honest haha)
1. Preheat oven to 160°C and grease a 12 muffin tin.
2. Put the biscuit crumbs into a medium bowl and stir in the butter. Spoon around 2 teaspoons of the crumb mixture into the cases and press firmly in the cases. Chill until set.
3. In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and icing sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cases.
4. Bake for 25 minutes. Remove tin from oven and cool. Then remove the cheesecakes and cool on rack. Chill until time to serve. Serve topped with berries and enjoy 🙂
Of course, let me know if you try them!
Have a sweet day and remember you’re beautiful 🙂