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Raspberry Mini Ricotta Cheesecakes

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Raspberry Mini Ricotta Cheesecakes Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
176
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
103mg
4%
Total Carbohydrates
34g
11%
Dietary Fiber
3g
12%
Sugars
27g
Protein
8g
Calcium
200mg
20%

Number of servings: 6

Calories per serving: 176

Preparation time: 20 min

Total time: 50 min

Ingredients

Nonstick cooking spray

1 12 cups nonfat ricotta cheese

3 egg whites

6 tbsp sugar

2 tsp vanilla extract

14 cup seedless red raspberry jam

1 tsp lemon zest

2 tsp lemon juice

1 tbsp honey

2 tbsp water

1 tsp cornstarch

2 cups fresh or frozen raspberries

Directions

Preheat oven to 350°F.

1. Spray 6 (4-oz) ramekins or custard cups with nonstick cooking spray and place on a baking sheet. Set aside.

2. In a large bowl, beat egg whites until they form stiff peaks. Add cheese, sugar, and vanilla. Mix well.

3. Spoon cheese mixture into prepared custard cups or ramekins. Bake 30 minutes. Set aside.

4. In a small saucepan, combine jam, lemon zest, lemon juice, and honey. Place over medium-high heat and stir 1 to 2 minutes with a wire whisk until smooth.

5. Combine water and cornstarch in a small bowl and add to saucepan. Stir and cook 2 minutes or until thickened. Remove from heat and set aside.

6. Run a knife around the edge of each cheesecake. Turn upside down and unmold on a dessert plate.

7. To serve, top each serving with prepared raspberry sauce and raspberries.

Makes 6 servings.

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