Ricotta Cheese

Ricotta Cheesecake

I have a lot of ricotta cheese,  now I could cook savouries and sweet dishes with.  Pan-fried ricotta cheese, egg and herbs in pancakes that was one of them, and these delightful mini ricotta cheesecake rounds for the kind.

My special mini ricotta cheesecake.  It is quick and easy to make, and also it freezes well.

Recipe, Susy's

Ricotta Cheesecake Rounds

Ingredients:
185 g Fresh ricotta cheese
2 tablespoons yoghurt
1 egg, large
90 g margarine
1/2 cup castor sugar
1 cup heap full self-raising flour
2/3 cup pear juice (from a tin of pear)
Method
Place all ingredients in a bowl, mix together with a wooden spoon.  Don't worry about the speckles of the ricotta in the mixture, it makes the cake looks so unique.  Mix the ingredients together as you would make muffins.
Spoon the cheesecake mixture onto buttered mini round tin or mini muffin tin.
Bake in a hot oven at 200 degrees C for 18-20 minutes, until golden
Take it out, then with a knife, loosen up the cakes, turn them over to cool on a wire rack
To serve
Dust the ricotta cheesecake rounds with icing powder served with black coffee.
You could serve this mini delights with fresh fruits and drizzle with honey.

The cheesecake Mixture

The cheesecake rounds are in the oven
baking away

Freshly Baked Ricotta Cheesecake Rounds

Ricotta Cheese For Savoury Dishes

Pan fried ricotta cheese, eggs and herbs in pancakes and vegetable ricotta fritters.

For the fritters, I added grated potato, celery and eggs onto the ricotta cheese and pan-fried until golden brown.

The rest of the ricotta cheese, I may cook ricotta pies in Susy's water pastry or another cheesecake.  If the weather is too hot, then baking may not be a good idea; instead I will cook, poached ricotta with herbs,  drizzle with the best olive oil to serve.

I will come up with a new idea about cooking using ricotta cheese.  Until then, stay tuned.

Thanks For Stopping By

Susy