We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
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.