Sweet treat: Mini ricotta cheesecakes

I’ve always known cheesecakes to be rather heavy, and although I’ve liked them in the past it was when my workmates celebrated my birthday with a ricotta cheesecake earlier this year that I really fell in love {sorry waistline!}. Pasticceria Papa in Haberfield, where my birthday cake was from, is worth the drive from wherever you are coming from. I hear that people line up outside and around the corner on the weekends just for a slice of the heavenly cheesecake. But if you’re not into lining up for cake {or live nowhere near Sydney} then this version is very similar – the only thing missing is the crumbly base. I’ll work on it though!

Makes 4 mini cheesecakes

Ingredients
500g cream cheese, at room temperature
350g ricotta cheese
1 cup caster sugar
4 eggs
1 teaspoon vanilla extract

Method
♥ Preheat oven to 160°C
♥ Place the cream cheese and ricotta in a bowl and mix with electric beaters for 3 minutes, or until smooth
♥ Add the sugar and beat until combined, and the sugar has dissolved
♥ Add the eggs one at a time and beat after each addition. Add the vanilla and beat to combine
♥ Prepare four small spring-form tins {10cm in diameter} by greasing and lining with baking paper on the base and sides. {If you want to make one large cheesecake – grease and line one larger spring-form tin}

♥ Divide mixture evenly between the two tins, and wrap with two layers of foil {see above} to stop water seeping into the tins.
♥ Place into a deep baking dish and pour enough hot water into the baking dish to come half way up the outsides of the cheesecake tins
♥ Bake for 45 minutes, or until firm to touch. If you’re baking one cheesecake it will take one hour and ten minutes

♥ Remove from the baking dish, and allow to cool. Place cheesecakes in the fridge for at least an hour before removing from the tin {it just makes it a little easier to get them out in one even piece}

♥ I topped my cheesecakes with a mix of icing sugar and cinnamon to give it a little kick. I suggest doing the same. It definitely ups the yum factor.

Recipe adapted from Gourmet Recipes

What food would you line up for? What’s your favourite food?

Ingredients

Method

14 thoughts on “Sweet treat: Mini ricotta cheesecakes”

  1. What a lovely cheesecake!

    I would line up for a zumbo almond croissant! I adore them. I know everyone loves his macarons, I do too, but my fav are the buttery almond croissants 😀

  2. I would happily line up for a good cheesecake. A friend told me ages ago about a delicious ricotta cake that she bought in Haberfield…. I'm thinking you must be talking about the same place! Will definitely be planning a trip out there soon xxx

  3. Oooh yes! Baked ricotta cake from a cake shop in haberfield was the first baked cheesecake I ever had and it was heavenly! I'll have to give this a go, and what a shame, my DH doesn't like baked cheesecake (shame on him, more for me!

  4. I too love the ricotta cheesecakes from Pappas. I always mean to go and buy a whole one but haven't gotten around to it yet. Making it might be the next best thing!

  5. Tis a tad far for me to go for a cheesecake no matter how good…but I LOVE ricotta cheesecake and I thank you very much for the recipe as I'll give it a go as our weekend treat I think. xxx

  6. Absolutely LOVE cheesecake – these look fabulous! Thank you! I would definitely line up for cheesecake, but travelling from South Africa might be pushing it a bit 🙂

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