Ingrédients pour Mini Honey Cheesecakes
- Ricotta Cheese
- Caster Sugar
- 2 tablespoons honey
- 2 large eggs
- Ground Cinnamon
- Lemon
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Comment préparer Mini Honey Cheesecakes
- Preheat oven to 175°C (350°F). Lightly grease six friand molds or eight recesses in a muffin tin.
- In a large mixing bowl, beat together 250g ricotta cheese, 100g granulated sugar, and 2 tablespoons honey until completely smooth and well combined.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon ground cinnamon and the zest of 1 lemon.
- Spoon the batter evenly into the prepared molds, filling each about ¾ full.
- Bake for 20-25 minutes, or until the cheesecakes are set and lightly golden around the edges.
- Let cool completely in the molds before gently removing.
- Drizzle with extra honey, top with a dollop of cream or mascarpone cheese, and garnish with fresh berries. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
107g
Fat
22g
Carbs
10g