Ricotta Cheesecakes With Orange And Raisin Compote

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these bite sized beauties are ideal picnic fare no cutlery required

The ingredient of Ricotta Cheesecakes With Orange And Raisin Compote

  • 300g sparkling ricotta
  • 250g cream cheese at room temperature chopped
  • 100g 1 2 cup caster sugar
  • 3 eggs
  • three teaspoons vanilla bean paste
  • 300g ctn bitter cream
  • 35g 1 four cup cornflour
  • 100g orange flavoured dark chocolate finely chopped
  • 170g 1 cup raisins
  • 250ml 1 cup dessert wine
  • four oranges peeled finely chopped

The Instruction of ricotta cheesecakes with orange and raisin compote

  • ufeffpreheat oven to 160c line six 185ml three 4 cup muffin pans with paper instances use an electric beater on low velocity to conquer the ricotta cream cheese sugar eggs and a pair of teaspoons of vanilla in a bowl until simply blended beat in sour cream and cornflour fold inside the chocolate
  • spoon a few of the covered pans bake for 30 35 minutes or till simply set transfer pan to a wire rack to chill completely cover and sit back for 2 3 hours
  • meanwhile simmer raisins and wine in a small saucepan over low heat for 3 four mins transfer to a bowl and funky for 20 minutes stir in orange and closing vanilla cover and sit back for 2 three hours
  • serve the cheesecakes with the orange raisin compote

Nutritions of Ricotta Cheesecakes With Orange And Raisin Compote

fatContent: 755 24 calories
saturatedFatContent: 47 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a

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