Mini Ricotta Cheesecakes With Berries Food

MINI RICOTTA CHEESECAKES WITH BERRIES

Steps:

• Preheat oven to 325°F
• For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.)
• For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote.

MINI HONEY CHEESECAKES

Steps:

• Beat ricotta, sugar and honey in a large mixing bowl until smooth and well-combined.
• Add the eggs one at a time, beating well as each egg is added.
• Blend in the cinnamon and the lemon rind.
• Spoon the mixture into 6 lightly greased friand moulds or into 8 lightly greased recesses in a muffin pan.
• Bake in a moderate oven (180ºC) for 20-25 minutes or until firm.
• Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.

FRESH LIME SODA WITH BERRIES

Steps:

• Place berries, sugar & lime juice in a small sauce pan & cook over medium heat until the sugar melts and berries are soft, about 5 minutes.
• Process in a blender o food processor and then pass over a very fine.mesh strainer. add 1/4 cup water to the seeds and strain more to get all the juices. Retur all the juice to the pan and bring to boil once more.
• Divide into 2 glasses, add ice and, club soda to taste, garnish with lime slices & serve.

MINI SICILIAN CHEESECAKES

Steps:

• Preheat the oven to 350°F
• Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon peel and flour.
• Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
• Pour the cheese mixture into the foil liners.
• Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath.
• Bake until the cheesecake centers are just set, about 20 minutes.
• Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
• Let cool for about 30 minutes, then dust with confectioners' sugar.

LEMON AND RICOTTA MINI CHEESECAKES

Steps:

• 1. preheat oven to 350 degrees F. Have a large pan (deep) and a kettle of water (bring kettle of water to a boil).
• 2. mix cream cheese with flour and sugar untill smooth w/electric mixer on medium speed. add eggs one at a time, stir in ricotta, milk, vanilla, lemon zest, and kemon juice. pour in the custard cups or ramekins.
• 3.set each cup in the pan.
• 4. place pan in the oven, pour enough of the boiling water in the pan to reach halfway up the sides of cups. bake untill cheesecakes are set, and no longer jiggly in the middles. (about 40-50 min depending on oven) Remove the pan from oven, but leave the cheesecakes in the water for about 15 minutes. Remove the cups from the pan, set on a wire rack untill completely cool. Cover each one individually (saran wrap) and refrigerate for at least 4 hours.
• 5. Top each cheesecake with berries and mint or cookie crumbs (i use strawberry slices, blueberries and raspberries w/mint leaves, color is beautiful as the cakes will have a slightly yellow color.