Marmalade ricotta cheesecakes
Tip: Try freezing cheesecakes and thaw them as required.
Ingredients
• 12 digestive biscuits
• 70g butter, melted
• 2 tblsps plain flour
• ⅔ cup caster sugar
• 500g fresh ricotta
• Finely grated zest and juice of 1 small lemon
• 1 tsp vanilla extract
• 2 eggs
• ½ cup marmalade, warmed and sieved
Method
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Preheat oven to 160°C. Line 12 holes of a muffin pan (⅓ cup-capacity) with double paper cases. Place biscuits into a food processor. Blend until finely crushed. Add melted butter and process until combined.
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Spoon biscuit mixture into paper cases. Using a glass, press down firmly and evenly. Chill while making the filling.
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Place flour and sugar into food processor. Process for 20 seconds. Add ricotta, lemon zest and juice, and vanilla. Process until smooth. With motor running, add eggs one at a time until mixture is smooth. Spoon between paper cases.
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Bake for 20 minutes, or until the outer edges are set but the centres are still wobbly. Cool in the oven with the door ajar. Then chill until required. Spoon 1 tsp of warm marmalade into the centre of each cake. Top with candied orange rind, if desired.
