Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 80grams cultured style unsalted butter, melted
- 1teaspoons icing sugar (to serve)
- 1teaspoons orange, rind finely grated
- 18 fresh raspberries
- 6tablespoons chocolate dessert sauce
- 1/4 cup honey
- 250grams light cream cheese
- 1/2 cup ricotta
- 2 eggs
- 200grams ginger thin biscuits
Nutrition per serving
1980kJ
Protein
10.4grams
Sugars
32.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 160°C. Grease base and sides of a 6-cup Texan muffin pan. Process biscuits in a food processor until fine crumbs form. Transfer to a bowl, add the butter and mix well to combine. Divide evenly among muffin holes and press firmly over bases. Chill while you prepare the filling.
Step 2 of 4
Wipe clean the food processor. Add cream cheese, ricotta and honey and process until smooth. Add eggs and orange rind and process to combine.
Step 3 of 4
Divide mixture evenly among muffin holes. Bake for 25 minutes or until firm and just set. Remove from oven and leave to cool in pan for 40 minutes before removing.
Step 4 of 4
To remove cheesecakes, run a spatula around the edges, then lift out of the pan. Spoon 1 tbs of the chocolate sauce over each cheesecake, top with raspberries and dust with icing sugar. Serve.
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