Ricotta cheesecakes with raspberries

Name: ricotta cheesecakes with raspberries
Total time: 20 min
Yield: 0
Ingredients: 100 gram wheat biscuit; 25 gram butter; 250 gram ricotta; 0.5 lemon; 1 tablespoon flour; 2 tablespoon powdered sugar; 1 bag vanilla sugar; 3 egg; 1 tablespoon sunflower oil; 1 tablespoon peanut oil; 100 gram raspberry; powdered sugar

Ingredients

100 gram wheat biscuit
25 gram butter
250 gram ricotta
0.5 lemon
1 tablespoon flour
2 tablespoon powdered sugar

1 bag vanilla sugar
3 egg
1 tablespoon sunflower oil
1 tablespoon peanut oil
100 gram raspberry
Powdered sugar

Directions

Preheat the oven to 180ºC.
Grind the biscuits fine and stir in the melted butter.
Beat the ricotta with the lemon zest and juice, flour, powdered sugar, vanilla sugar and eggs.
Put the paper molds in the muffin baking tin and brush the inside with a brush with oil.
Divide the cookie crumbs over the bottoms and press with the convex side of a spoon.
Pour in the ricotta batter and put 3 raspberries on it.
Bake the cakes in the oven in 25-30 minutes until tender and golden brown.
Remove from the baking tin and allow the cheesecakes to cool completely on a rack.
Put them in the refrigerator for about 1 hour.
Dust the cakes before serving lightly with icing sugar.
Serve with whipped cream if necessary.