CRUSHED RASP­BERRY RI­COTTA CHEESE­CAKES

Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

for the cheese­cake

500g fresh, soft ri­cotta

cheese, crum­bled ½ cup caster sugar 4 ex­tra-large

free-range eggs

for the top­ping

125g rasp­ber­ries 2t sugar 1t rose-wa­ter

Serves 6

Pre­heat the oven to 190°C. Beat the ri­cotta with the sugar and eggs un­til smooth, thick and fluffy. Spoon into six large or 12 small muf­fin pans lined with pa­per cases.

Crush the rasp­ber­ries roughly with the sugar and rose-wa­ter. Spoon over each cake, then press down. Bake for 20–30 min­utes, depend­ing on size, un­til set. Dust with ic­ing sugar if de­sired.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.