Mini jaffa cheesecakes

Recipes~Plus

Cooking time: More than 2 hours

Serves: 10 or more

Type: Budget; Cake; Cheese cake; Family

Tools

Kitchen friendly view

1 stars - based on 1 reviews

Ingredients

12 choc ripple biscuits
250g smooth ricotta
250g light cream cheese, softened
1⁄3 cup caster sugar
Finely grated zest of 1 orange
1 teaspoon vanilla extract
3 eggs

Preparation method

1. Preheat oven to 180°C (not fan-forced). Line a ½ cup-capacity non-stick muffin pan with large paper patty cases. Place a biscuit in each liner and press firmly into case (they should fit snugly).

2. Place ricotta, cream cheese, sugar, zest and vanilla in a food processor; process until smooth. Add eggs; process until just combined. Pour mixture evenly into cases.

3. Bake for 12-15 minutes until centres are almost set (they will firm as they cool). Cool; chill 3 hours or overnight.

Makes 12

TIPS: Can make the day before; keep refrigerated.

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