difficulty moderate
equipment
  • Electric mixer
  • Deep dish
  • Mini tins
  • Non-stick baking paper
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
175 g   175 g ricotta  
  1. preheat oven to 160°c. beat the ricotta and cream cheese for 5-6 minutes or until smooth.
  2. add the sugar and the vanilla extract and beat for 3-4 minutes or until the sugar is dissolved.
  3. add the eggs one at a time, beating well after each addition.
  4. pour mixture into a lightly greased mini tins lined on the base and sides with non-stick baking paper.
  5. place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin.
  6. bake for 45mins and then turn off the oven and leave the cake for another 15minutes (will help to stop the top cracking)
  7. remove cheesecake from pan of water and allow to cool in the tin.
  8. refrigerate for at least 2 hours before attempting to remove from tin.
250 g   250 g cream cheese (room temperature)  
  1/2 cup 1/2 cup caster sugar  
  2 whole 2 whole eggs  
  1/2 tsp 1/2 tsp vanilla extract