Mini Ricotta Cheesecakes with Berry Compote (Italian)

Individual ricotta cheesecakes topped with a homemade berry compote, infused with orange zest for a bright finish.

Ingredients

• 1 cup Graham cracker crumbs
• 0.25 cup, melted Natrel Salted Lactose Free Butter
• 15 oz Ricotta cheese
• 0.5 cup Greek Yogurt
• 0.5 cup Sugar
• 2 large Eggs
• 0.5 tsp Lemon zest
• 0.5 tsp Orange zest
• 0.5 tsp Vanilla extract
• 1 cup Mixed berries (fresh or frozen)
• 1 tbsp Lemon juice
• 1 tsp Cornstarch

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs and melted butter. Press firmly into the bottom of each liner.
3. In another bowl, beat ricotta cheese, Greek yogurt, and sugar until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, orange zest, and vanilla extract.
5. Pour the ricotta mixture over the graham cracker crusts, filling almost to the top.
6. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight wobble. Overbaking will cause the cheesecakes to crack.
7. Turn off the oven and let the cheesecakes sit inside with the door slightly ajar for 30 minutes to prevent cracking. Then, remove and let cool completely on a wire rack.
8. While cheesecakes are cooling, make the berry compote: combine mixed berries, a tablespoon of sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until berries soften, burst, and sauce thickens to a syrupy consistency.
9. Refrigerate cheesecakes for at least 2 hours before serving. Top each cheesecake with chilled berry compote just before serving.

Cuisine: Italian

Suitability:

Prep Time: 30 mins

Cook Time: 20 mins

Serving Size: 6

Meal Type: dessert