This was originally a long write-up about how pleased and ecstatic I was upon discovering this delicious honey ricotta mini cheesecake. But I have shrunk it down to this.
Smaller in size. Much less fat. Half the guilt. The ricotta gives it a lighter texture while staying true to the authenticity of a cheesecake.
So why is this article so short? Because I’ve trimmed out the fat.
What you’ll need:
300g Digestive Biscuits
40g Cold Butter
2 Tbs Honey
250g Ricotta, drained
230g Cream Cheese, at room temperature
1/4cup + 2Tbs Sugar
1Tsp Lemon zest
Beans from 1 Vanilla Pod or 1Tsp Vanilla Extract
2 Eggs, at room temperature
Here is how:
Pre-heat oven to 160 deg C.
Line muffin tin with cup liners.
In a food processor, combine biscuits and butter.
Pulse until mixture forms coarse crumbs.
Add honey and continue to pulse until evenly combined.
Fill the cupcake liners with 2 teaspoonfuls of mixture.
Gently press mixture to form an even surface.
Bake for 8 minutes and set aside.
Using a stand or hand mixer, beat cream cheese until smooth.
Add in ricotta and mix until smooth.
Mix in sugar, honey, lemon zest and vanilla.
Add eggs, one at a time, beating well with each addition.
Beat mixture until mixture is creamy, smooth and well incorporated.
Fill each cupcake liner with mixture, filling it 3/4 full.
Bake for 20-25 minutes, until filling has risen a little, mostly set but center still jiggles.
Remove from oven, let cool completely. Cake will continue to set as it cools.
Refrigerate for at least 4 hours before serving.
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