Raspberry and ricotta baked cheesecakes with pistachios and honey
Makes 12 | prep 15 mins | total time
Raspberry and ricotta baked cheesecakes with pistachios and honey
Subscribe to Sainsbury's magazine
Makes 12 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
308Kcal
Fat
23gr
Saturates
12gr
Carbs
18gr
Sugars
13gr
Fibre
1gr
Protein
7gr
Salt
0.2gr
Ingredients
- 8 digestive biscuits
- 100g pistachio kernels
- 75g unsalted butter, melted
- 250g ricotta
- 250g mascarpone
- 100g golden caster sugar
- 1 tbsp runny honey, plus extra to drizzle
- 2 tbsp plain flour
- 2 medium eggs
- seeds from 1 vanilla pod
- zest of 1 orange
- 2 x 150g punnets raspberries
Step by step
Get ahead
Make up to 1 day ahead, leave to cool then transfer to an airtight container. Keep chilled.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole muffin tin with paper muffin cases. Whiz the digestives and 50g of the pistachios in a food processor until they resemble fine crumbs. Mix in the melted butter. Press into the base of the muffin cases, then chill for 15 minutes.
- Next, make the filling: in a large bowl, whisk together the ricotta, mascarpone, sugar and honey. Beat in the flour and 1 egg, then add the remaining egg and the vanilla seeds and beat until smooth. Finally, stir in the orange zest. Put 2-3 raspberries into each muffin case and divide the cheesecake mixture equally between them.
- Bake for 25-30 minutes until just set. Remove from the oven and set aside to cool for 1 hour before transferring to the fridge to chill for at least another hour. Toast the remaining pistachios in the oven for 6-8 minutes and roughly chop.
- To serve, top with the remaining fresh raspberries and toasted pistachios, and drizzle with honey.
