Ricotta and Pine Nut Cheesecakes Recipe

Name: Ricotta and Pine Nut Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g plain sweet biscuits, suitable for cheesecake bases (Arnott's Granita biscuits for Australians); 60 g butter, melted; 200 g fresh ricotta, low fat is fine (I've always found that it makes no appreciable difference to the taste); 60 ml honey (1/4 cup); 2 eggs; 90 g Greek yogurt (1/3 cup) or 90 g natural yoghurt (1/3 cup); 85 g mascarpone (1/3 cup); ½ teaspoon ground cinnamon; 45 g pine nuts (1/4 cup); cinnamon sugar, to dust

Servings: persons

125 g plain sweet biscuits, suitable for cheesecake bases (Arnott's Granita biscuits for Australians)
60 g butter, melted
200 g fresh ricotta, low fat is fine (I've always found that it makes no appreciable difference to the taste)
60 ml honey (1/4 cup)
2 eggs
90 g Greek yogurt (1/3 cup) or 90 g natural yoghurt (1/3 cup)
85 g mascarpone (1/3 cup)
½ teaspoon ground cinnamon
45 g pine nuts (1/4 cup)
cinnamon sugar, to dust

1
Line 6 150ml-capacity muffin pans with paper cases.
2
Place the biscuits in a food processor and process until they are finely crushed; add the butter and continue to process until both ingredients are well-combined; divide the biscuit mixture between the six cases and use the base of a glass or the back of a spoon to press the biscuit mixture firmly over the bases of the muffin pan recesses; place the muffin pan in the refridgerator for 30 minutes to chill and clean the food processor bowl.
3
Preheat the oven to 180C; place the ricotta and honey in the food processor and process until smooth; add the eggs, one at a time, processing after each egg has been added until all the ingredients are well-combined; add the yoghurt, marscarpone and cinnamon and continue to process until all the ingredients have been well-combined; transfer the ingredients to a jug.
4
Carefully pour the ricotta mixture among the cases; sprinkle with the pine nuts; bake for 20 minutes or until firm; set aside in the muffin pan to cool and then place in the refrigerator for one hour to chill.
5
Dust the mini ricotta & pine nut cheesecakes with cinnamon sugar and serve.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 125 g plain sweet biscuits, suitable for cheesecake bases (Arnott's Granita biscuits for Australians), 60 g butter, melted, 200 g fresh ricotta, low fat is fine (I've always found that it makes no appreciable difference to the taste), 60 ml honey (1/4 cup), and more.

Yes, Ricotta and Pine Nut Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta and Pine Nut Cheesecakes

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