CRUSHED RASPBERRY RICOTTA CHEESECAKES
Recipe Phillippa Cheif itz
for the cheesecake
500g fresh, soft ricotta
cheese, crumbled ½ cup caster sugar 4 extra-large
for the topping
125g raspberries 2t sugar 1t rose-water
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.