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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A recipe I found in a 2002 copy of the Australian magazine Super Food Ideas . From the accompanying picture, these look like cakes (something like Greek lemon cakes) rather than what normally comes to mind as cheesecakes. They sound really easy to make, I love the sound of the ingredients and they certainly sound worth trying. The estimated preparation and cooking times below do not include cooling time. Ingredients:
250 g ricotta cheese |
1/3 cup caster sugar |
1/3 cup honey |
4 eggs |
1 teaspoon ground cinnamon |
1 lemon, zest of, finely grated |
Directions:
1. Beat ricotta, sugar and honey in a large mixing bowl until smooth and well-combined.
2. Add the eggs one at a time, beating well as each egg is added.
3. Blend in the cinnamon and the lemon rind.
4. Spoon the mixture into 6 lightly greased friand moulds or into 8 lightly greased recesses in a muffin pan.
5. Bake in a moderate oven (180ºC) for 20-25 minutes or until firm.
6. Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.
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