Ricotta Cheesecakes With Orange And Raisin Compote

By Kerrie Carr

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These bitesized beauties are perfect picnic fare no cutlery required.

All you have to do is throw all your ingredients of Ricotta Cheesecakes With Orange And Raisin Compote

  1. 300g fresh ricotta
  2. 250g cream cheese, at room temperature, chopped
  3. 100g (1/2 cup) caster sugar
  4. 3 eggs
  5. 3 teaspoons vanilla bean paste
  6. 300g ctn sour cream
  7. 35g (1/4 cup) cornflour
  8. 100g orange-flavoured dark chocolate, finely chopped
  9. 170g (1 cup) raisins
  10. 250ml (1 cup) dessert wine
  11. 4 oranges, peeled, finely chopped

The instruction how to make Ricotta Cheesecakes With Orange And Raisin Compote

  1. Preheat oven to 160C. Line six 185ml (3/4 cup) muffin pans with paper cases. Use an electric beater on low speed to beat the ricotta, cream cheese, sugar, eggs and 2 teaspoons of vanilla in a bowl until just combined. Beat in sour cream and cornflour. Fold in the chocolate.
  2. Spoon among the lined pans. Bake for 30-35 minutes or until just set. Transfer pan to a wire rack to cool completely. Cover and chill for 2-3 hours.
  3. Meanwhile, simmer raisins and wine in a small saucepan over low heat for 3-4 minutes. Transfer to a bowl and cool for 20 minutes. Stir in orange and remaining vanilla. Cover and chill for 2-3 hours.
  4. Serve the cheesecakes with the orange & raisin compote.

Nutritions of Ricotta Cheesecakes With Orange And Raisin Compote

fatContent: 755.24 calories
saturatedFatContent: 47 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent:

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