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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line 6 150ml-capacity muffin pans with paper cases. | 2. Place the biscuits in a food processor and process until they are finely crushed; add the butter and continue to process until both ingredients are well-combined; divide the biscuit mixture between the six cases and use the base of a glass or the back of a spoon to press the biscuit mixture firmly over the bases of the muffin pan recesses; place the muffin pan in the refridgerator for 30 minutes to chill and clean the food processor bowl. | 3. Preheat the oven to 180°C; place the ricotta and honey in the food processor and process until smooth; add the eggs, one at a time, processing after each egg has been added until all the ingredients are well-combined; add the yoghurt, marscarpone and cinnamon and continue to process until all the ingredients have been well-combined; transfer the ingredients to a jug. | 4. Carefully pour the ricotta mixture among the cases; sprinkle with the pine nuts; bake for 20 minutes or until firm; set aside in the muffin pan to cool and then place in the refrigerator for one hour to chill. | 5. Dust the mini ricotta & pine nut cheesecakes with cinnamon sugar and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
biscuit granita	125		sweet	-	-	-	-
butter	60		melted	5130.0	235.71	160.29	432.0
ricotta	200	g		348.0	6.08	22.52	25.96
honey	60			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
greek yogurt	90	cup		-	-	-	-
mascarpone	85			-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
pine nut	45			40884.75	794.61	831.6675	4153.4775
cinnamon sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.