Mini Ricotta Cheesecakes with Raisin Compote

Australian Dried Grapes Ambassador and APD Dietitian & Nutritionist, Rachel Scoular of @healthyhappyhabits, has been experimenting with Aussie raisins, sultanas and currants to create this delicious and super simple recipe.

Rachel's Mini Ricotta Cheesecakes with Raisin Compote make the perfect after dinner treat. These little cakes are free from refined sugars, sweetened with a little honey and Australian Raisins – delicious and guilt free!

Serves: 12
Prep Time: 15 min
Cook Time: 30 min

170g (1 cup ) Australian raisins
12 x plain circular biscuits (e.g. Butternut Snap Cookie, Granita etc)
300g fresh ricotta
250g cream cheese, at room temperature
3 tablespoons honey
3 eggs
2 teaspoons vanilla bean paste
300g sour cream
1 orange, juiced and 2 teaspoons rind kept

Preheat oven to 160C. Line 12 non-stick muffin pans with biscuit at bottom. Use an electric beater on low to beat the ricotta, cream cheese, sugar, eggs and 1 tsp vanilla in a bowl until just combined. Beat in sour cream and orange rind.
Spoon among the lined pans. Bake for 30 minutes or until firm. Place in fridge for 2-3 hours to cool completely. Once cold, remove cheesecakes from pan gently.
Meanwhile, simmer Australian raisins and orange juice in a small saucepan over low heat for 3-4 minutes. Transfer to a bowl and cool for 20 minutes. Stir in remaining vanilla. Cover and chill for 2-3 hours.
Serve the cheesecakes topped with the raisin compote.


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