Mini ricotta cheesecakes

Name: mini ricotta cheesecakes
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: 6 wholemeal biskwietjes; 50 g butter; 1 mespoint cinnamon; 1 lemon; 1 el cornstarch; 2 Eggs; 100 g white caster sugar; 4 el lejelly marmalade; 1 bin ricotta 250 g; 1 cup creme fraiche 125 ml; mango

A tasty recipe. The vegetarian dessert contains the following ingredients: wholemeal biskwietjes, butter, cinnamon, lemon, cornstarch, eggs, white caster sugar, lemon jelly marmalade, ricotta (250 g), crème fraîche (125 ml) and mango.

Ingredients

Kitchen Stuff

food processor
paper cake molds
muffin shape

Directions

Grind biscuits into a crumb in a food processor.
(In microwave) melt butter.
Mix the butter and cinnamon with biscuit.
Muffin mold up with paper cake molds.
Roll 1 scoop of crumble into each cup and press with a convex side of spoon.
Allow to set in a refrigerator for about 15 minutes.
Meanwhile, preheat the oven to 175 ºC.
Lemon well clean, peel fine grating.
Squeeze out half lemon.
Maizena roasting in lemon juice.
Dice eggs with sugar.
Mix in lemon juice, grated zest and 2 tbsp marmalade.
Add Ricotta and crème fraîche and stir until smooth.
Remove muffin mold from refrigerator.
Fill the molds to the rim with a ricotta mixture.
Cook the cakes in the middle of the oven for approx.
30 minutes.
Remove the muffin from the oven and leave the cakes to cool down to room temperature.
Mango peel and cut flesh into nice pieces.
In a saucepan, carefully let the remaining marmalade melt in 1 tbsp water.
Take a pan of fire.
Mango through marmalade and let cool for about 3 minutes.
Divide Mango over cupcakes..