Mini ricotta & pine nut cheesecakes | Recipe Finder
Line six 150ml-capacity muffin pans with paper cases. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and pr
Ingredients
- Ingredients (serves 6)
- 125g Arnott's Granita biscuits
- 60g butter, melted
- 200g fresh ricotta
- 60ml (1/4 cup) honey
- 2 eggs
- 90g (1/3 cup) Greek-style yoghurt
- 85g (1/3 cup) mascarpone
- 1/2 tsp ground cinnamon
- 45g (1/4 cup) pine nuts
- Cinnamon sugar, to dust
- Fresh or frozen raspberries , to serve
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