Ricotta Cheesecakes With Orange And Raisin Compote

these bite sized beauties are ideal picnic fare no cutlery required

The ingredient of Ricotta Cheesecakes With Orange And Raisin Compote

• 300g sparkling ricotta
• 250g cream cheese at room temperature chopped
• 100g 1 2 cup caster sugar
• 3 eggs
• three teaspoons vanilla bean paste
• 300g ctn bitter cream
• 35g 1 four cup cornflour
• 100g orange flavoured dark chocolate finely chopped
• 170g 1 cup raisins
• 250ml 1 cup dessert wine
• four oranges peeled finely chopped

The Instruction of ricotta cheesecakes with orange and raisin compote

• ufeffpreheat oven to 160c line six 185ml three 4 cup muffin pans with paper instances use an electric beater on low velocity to conquer the ricotta cream cheese sugar eggs and a pair of teaspoons of vanilla in a bowl until simply blended beat in sour cream and cornflour fold inside the chocolate
• spoon a few of the covered pans bake for 30 35 minutes or till simply set transfer pan to a wire rack to chill completely cover and sit back for 2 3 hours
• meanwhile simmer raisins and wine in a small saucepan over low heat for 3 four mins transfer to a bowl and funky for 20 minutes stir in orange and closing vanilla cover and sit back for 2 three hours
• 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: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a