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Crushed Raspberry and Rosewater Ricotta Cheesecakes

Do you ever have those days where you wake up and want to do everything?

The sentence above could be so horribly misinterpreted.

Yesterday I woke up and I wanted to do the following:

Read Anna Karenina

Drink tea Russian style, with a dollop of jam

Learn to speak Italian

Write a new play

Experiment with molecular gastronomy

Stalk Alan Rickman

Did I do any of the above?

No.

I made cheesecakes.  Light, fluffy, healthy, baby cheesecakes.  So-pretty-they-could-be-on-the-cover-of-Vogue-Magazine-cheesecakes, low-fat cheesecakes, with the most fragrant and luscious raspberry topping, perfumed with roses. Sexy cheesecakes, cheesecakes to woo.

Let’s be serious for a minute.

These are good, and they’re not fattening, so you could eat them all and probably not gain any weight.

They’re also really quick and easy.

You’re going to have to bake them in cupcake cases, if you want to serve them in the cases go right ahead, it’s not like you need my permission.

Crushed Raspberry and Rosewater Ricotta Cheesecakes

From House and Leisure: The Food Issue

Makes 12 cupcake size cheesecakes

500g Fresh, soft Ricotta cheese, crumbled

1/2 cup Caster Sugar

4 xl Free-range eggs

For the topping:

125g Raspberries (I used fresh raspberries, but frozen will do)

2 tsp sugar

1 tsp rosewater

Preheat the oven to 190C. Beat the ricotta, caster sugar and eggs together, until smooth, thick and fluffy. Spoon the batter into a muffin pan, lined with paper cupcake cases.

Crush the raspberries roughly with the sugar and rosewater (not too much, you still want some texture) Spoon over each cheesecake, then lightly press down with the back of a spoon. Bake for 20-30 minutes, until set. Cool, then refrigerate until ready to serve. Dust with icing sugar if desired and serve with fresh raspberries.

 

 

 

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6 comments

  1. Louise, these look amazing. Do you think I could make a biscuit crust bit and press that on top? Like an upside down cheesecake that I could turn out? Thanks for posting this. On the menu for pudding tomorrow, and blueberry muffins for breakfast!! 🙂 Sherran

  2. So glad these are low fat cos I’m on the Nazi Diet which has only just allowed me to have a leeetle fruit. So a leeetle fruit, a leeetle carb and voila! I’ll be around for tea in about an hour, Lou. 🙂

    • Garth, sorry it took so long to reply! Of course you can omit the rosewater – although it does add a lovely fragrance that compliments the raspberries so well. Rosewater has become much easier to find these days – a good Indian spice store – or even the local Woolies stock it. 🙂

      • I ended up making these without rosewater; they were delicious despite the numerous errors I am sure I made 🙂

        Thanks for your reply.

        I love the recipes you post here, and feel encouraged to experiment with my own as a result. Thank you for your inspirational blog!!


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