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    You are in: Home / Australian / Ricotta and Pine Nut Cheesecakes Recipe
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    Ricotta and Pine Nut Cheesecakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    bluemoon downunder's Note:

    Delicious individual cheesecakes made in a muffin pan. I found this recipe in the April 2008 issue of the Australian 'Good Taste' magazine. This recipe can be made ahead to the end of step 4 up to a day ahead. If you've not used Greek yoghurt before, DO try it: it's amazingly, creamily delicious! And when it comes to yoghurt, I just cannot eat low-fat or reduced fat varieties. There's just NO comparison between their watery flavourlessness and Greek yoghurt. The stated cooking time of 20 minutes does not include the cooling and 11/2 hours chilling time.

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    Serves: 6


    mini ri ...

    Units: US | Metric

    • 125 g plain sweet biscuits, suitable for cheesecake bases (Arnott's Granita biscuits for Australians)
    • 60 g butter, melted
    • 200 g fresh ricotta, low fat is fine (I've always found that it makes no appreciable difference to the taste)
    • 60 ml honey (1/4 cup)
    • 2 eggs
    • 90 g Greek yogurt (1/3 cup) or 90 g natural yoghurt (1/3 cup)
    • 85 g mascarpone (1/3 cup)
    • 1/2 teaspoon ground cinnamon
    • 45 g pine nuts (1/4 cup)
    • cinnamon sugar, to dust


    1. 1
      Line 6 150ml-capacity muffin pans with paper cases.
    2. 2
      Place the biscuits in a food processor and process until they are finely crushed; add the butter and continue to process until both ingredients are well-combined; divide the biscuit mixture between the six cases and use the base of a glass or the back of a spoon to press the biscuit mixture firmly over the bases of the muffin pan recesses; place the muffin pan in the refridgerator for 30 minutes to chill and clean the food processor bowl.
    3. 3
      Preheat the oven to 180°C; place the ricotta and honey in the food processor and process until smooth; add the eggs, one at a time, processing after each egg has been added until all the ingredients are well-combined; add the yoghurt, marscarpone and cinnamon and continue to process until all the ingredients have been well-combined; transfer the ingredients to a jug.
    4. 4
      Carefully pour the ricotta mixture among the cases; sprinkle with the pine nuts; bake for 20 minutes or until firm; set aside in the muffin pan to cool and then place in the refrigerator for one hour to chill.
    5. 5
      Dust the mini ricotta & pine nut cheesecakes with cinnamon sugar and serve.

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    Nutritional Facts for Ricotta and Pine Nut Cheesecakes

    Serving Size: 1 (98 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 322.6
    Calories from Fat 191
    Total Fat 21.2 g
    Saturated Fat 9.0 g
    Cholesterol 108.8 mg
    Sodium 235.2 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 0.9 g
    Sugars 15.0 g
    Protein 8.4 g

    The following items or measurements are not included:

    Greek yogurt


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