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SHARONHOWARD
Ricotta cheesecakes with raspberries
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Grind the biscuits fine and stir in the melted butter.
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Beat the ricotta with the lemon zest and juice, flour, powdered sugar, vanilla sugar and eggs.
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Put the paper molds in the muffin baking tin and brush the inside with a brush with oil.
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Divide the cookie crumbs over the bottoms and press with the convex side of a spoon.
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Pour in the ricotta batter and put 3 raspberries on it.
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Bake the cakes in the oven in 25-30 minutes until tender and golden brown.
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Remove from the baking tin and allow the cheesecakes to cool completely on a rack.
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Put them in the refrigerator for about 1 hour.
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Dust the cakes before serving lightly with icing sugar.
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Serve with whipped cream if necessary.
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Nutrition
190Calories
Sodium0% DV0g
Fat18% DV12g
Protein12% DV6g
Carbs5% DV14g
Fiber0% DV0g
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