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?
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.