Mini Baked Ricotta Cheesecakes with Spritz Balsamic Glaze

Serves: 12 mini cheesecakes

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Ingredients

For the Ricotta Cheesecakes

500g Giorgio's Ricotta, well drained

120g caster sugar

2 large eggs

100ml thickened cream

Finely grated zest of 2 oranges

1 tsp vanilla extract

20g cornflour

To Serve

Fresh orange segments

Fresh raspberries

Giorgio's Spritz Balsamic Glaze, as desired

Fresh mint leaves (optional)

Mini Baked Ricotta Cheesecakes with Spritz Balsamic Glaze

Instructions

Step 1

Preheat the oven: Preheat the oven to 160°C fan-forced (180°C conventional). Line a 12-hole standard muffin tin with paper cases or lightly grease a silicone muffin mould.

Step 2

Prepare the ricotta: Place the well-drained ricotta in a food processor and blend until smooth and creamy.

Step 3

Add the caster sugar, eggs, thickened cream, orange zest, orange juice, vanilla extract and cornflour. Blend briefly until smooth and just combined, avoiding overmixing.

Step 4

Divide the ricotta mixture evenly between the 12 prepared muffin moulds, filling each approximately three-quarters full.

Step 5

Bake for 25–30 minutes, or until the edges are set and the centres have a slight wobble. The tops may develop a delicate golden colour.

Step 6

Turn off the oven and leave the cheesecakes inside with the door slightly open for 10 minutes. Remove and allow to cool completely at room temperature.

Step 7

Refrigerate for at least 2 hours, or until completely set. Carefully remove the cheesecakes from their moulds.

Step 8

Top each cheesecake with fresh orange segments, a little orange zest and a light dusting of icing sugar. Garnish with mint leaves if desired.

Step 9

Notes

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