Individual Ricotta Cheesecakes

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ricotta cheesecakes

Yield: 8


  • 4 size 7 eggs, separated
  • 500g ricotta cheese
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon finely grated orange rind


Preheat the oven to 160 C.
Grease and lightly flour the sides of 8 muffin or individual cake cups.
Cover the base of each with a circle of baking paper.
Beat egg yolks and sugar until pale and creamy and then mix in ricotta, flour, vanilla, orange and lemon rind.
In a separate bowl beat egg whites until stiff but not dry.  Carefully fold the egg white into the ricotta mixture.
Spoon the mixture into the prepared tins and then bake for 25 minutes or until they are just set.  Allow to cool in the tin.  Loosen the sides with a small knife and then chill well.
Turn out and serve with berries or passion fruit pulp.

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