I found this recipe recently in a copy of the Sainsbury’s magazine, and discovering a tub of ricotta that needed to be used – the story of my life, as you may be aware – I decided to give them a go.
Truthfully, with ingredients which include a full tub of both Ricotta and Mascarpone, and two eggs, I thought I’d get more than 12 little cheese cakes, but the quantities were spot on. It’s important that you use proper muffin cases, not fairy-cake ones.
As I write, my first batch is chilling in the fridge. I’m happy to say that they look very much like the picture in the magazine.
Let’s get you started…
- a 12-hole muffin tin
- 12 muffin cases
- a large jug
- 250g tub of Mascarpone
- 250g tub of ricotta
- 2 eggs
- 50g golden caster sugar
- 2 tablespoons of plain flour
- runny honey
- vanilla paste (or extract)
- finely grated rind of an orange
- 200g fresh raspberries
- 8 digestive biscuits, crushed
- 75g butter, melted
- Heat the oven to 160 degrees
- Put the muffin cases into the muffin tin
- add the melted butter to the biscuit crumbs and mix together.
- Divide the biscuit mixture evenly between the cases – press the crumbs down firmly and chill in the fridge for 10-15 minutes.
- Into a large sturdy jug or bowl put the two cheeses, the sugar, eggs, vanilla paste and 2 tablespoons of the runny honey. Beat well together until combined, then the add the flour and mix well again until it all comes together as a smooth batter.
- Finally, add the orange zest and fold in well
- put 2-3 raspberries into each paper case and top off with the cheesecake mixture (this is where it’s useful to have a jug for ease of pouring).
- Pop them into the oven for 25-30 minutes until they’re slightly browned and risen – don’t worry if the tops crack – they’ll sink down as they cool.
- Remove from the oven and allow to come to room temperature in the tin muffin tin.
- Keeping them in the muffin tin, put them into the fridge for at least an hour to properly firm up.
When they’re fully chilled ( see note below), decorate the cheesecakes with the rest of the raspberries, and drizzle with honey. The recipe suggests chopped pistachios, but as we’re a nut-free house that’s never going to happen here. However, feel free to sprinkle them all over in your own space!
- I was initially disappointed when I tried to get the cheesecakes out of the muffin cases, but when I left them to chill overnight, they peeled away much more easily, giving a much nicer appearance for serving.
- They need to be completely cold for the best flavour – don’t be tempted to eat them warm!
- In this respect they’re a very handy dessert, in that you can make them at least a day ahead of time and serve really quickly, straight from the fridge.