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Ricotta cheesecakes with raspberries
 
 
0 ServingsPTM20 min

Ricotta cheesecakes with raspberries


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Directions

  1. Preheat the oven to 180ºC.
  2. Grind the biscuits fine and stir in the melted butter.
  3. Beat the ricotta with the lemon zest and juice, flour, powdered sugar, vanilla sugar and eggs.
  4. Put the paper molds in the muffin baking tin and brush the inside with a brush with oil.
  5. Divide the cookie crumbs over the bottoms and press with the convex side of a spoon.
  6. Pour in the ricotta batter and put 3 raspberries on it.
  7. Bake the cakes in the oven in 25-30 minutes until tender and golden brown.
  8. Remove from the baking tin and allow the cheesecakes to cool completely on a rack.
  9. Put them in the refrigerator for about 1 hour.
  10. Dust the cakes before serving lightly with icing sugar.
  11. 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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