Delicious individual cheesecakes. I found this recipe in a magazine but just love it, don't always want to share, I want to keep for myself!


  • Biscuit base

  • 125g granita biscuits

  • 60g melted butter

  • Filling

  • 200g ricotta cheese

  • .25 cup honey

  • 2 free range eggs

  • .33 cup Greek yogart

  • .33 cup mascopone cheese

  • .5 teaspoon cinamon

  • 40-50g toasted pine nuts

  • vanilla sugar


  • 1.

    Oven 175

  • 2.

    Using a food processor, crush the biscuits, add melted butter, combine.

  • 3.

    Place biscuit base into paper cases placed into muffin tin approx 9 (I use the foil ones makes them look as if they have been bought)

  • 4.

    Whiz ricotta cheese and honey until well combined, add eggs 1 at a time until well blended. Add yogart, mascopone and cinamon whiz until combined. Pour into jug then pour into muffin cases, sprinkle with toasted pine nuts.

  • 5.

    Place muffin tins onto baking tray, cook for approx 20mins or skewer comes out clean. Sprinkle top with vanilla sugar

  • 6.

    Serve with berries


Use the foil muffin cases, they hold together better.

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