Berry swirl cheesecakes

INGRIDIENTS

600g low-fat ricotta

220g ctn low-fat cream cheese

1 teaspoon finely grated lemon rind

1 teaspoon vanilla essence

1 egg

100ml honey

90g (1/4 cup) raspberry jam, warmed

Fresh berries, to serve

DIRECTIOINS

Step 1

Preheat oven to 140°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.

Step 2

Process the ricotta, cream cheese, lemon rind and vanilla in a food processor until smooth. Add the egg and honey, and process until just combined.

Step 3

Divide ricotta mixture evenly among the cases. Top each with 1 teaspoon of jam and use a skewer to swirl. Bake for 20 minutes or until just set. Set aside to cool completely.

Step 4

Cover with plastic wrap. Place in fridge for 3-4 hours to chill. Top with berries

 

Share this

stars news