Name: Mini honey cheesecakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 250 gram tub ricotta; 1/3 cup (75g) caster sugar; 1/3 cup (120g) honey, plus extra, to serve; 4 eggs; 1 teaspoon ground cinnamon; 1 lemon, finely grated rind; cream or mascarpone, to serve; strawberries, to serve

Mini honey cheesecakes

Sweet, creamy and golden, this individual baked honey cheesecakes are beautiful served dolloped with a scoop of fresh cream as an indulgent dessert.

Serves 8

Prep

Cook

25M

Total

30M

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Ingredients

250 gram tub ricotta

1/3 cup (75g) caster sugar

1/3 cup (120g) honey, plus extra, to serve

4 eggs

1 teaspoon ground cinnamon

1 lemon, finely grated rind

cream or mascarpone, to serve

strawberries, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 6-hole friand (or 8-hole muffin pan).

2.In a large bowl, mix together ricotta, caster sugar and honey, until smooth and well combined.

3.Add eggs, one at a time, beating well after each addition. Stir in ground cinnamon and lemon rind.

4.Transfer mixture to a jug; pour into prepared pans. Bake 20-25 minutes, until firm. Cool. Serve topped with extra honey, cream or mascarpone and strawberries.

If desired, use fresh ricotta to achieve a firmer result.
Note

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Ingredients

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