Honey-Lemon Ricotta Mini Cheesecakes
These delightful Honey-Lemon Ricotta Mini Cheesecakes are a light and airy dessert inspired by a vintage Australian recipe. With a creamy ricotta base sweetened by honey and infused with fresh lemon zest, these little cakes are perfect for any occasion. The blend of flavors—honey, lemon, and a hint of cinnamon—creates a harmonious treat that can be enjoyed at tea time or as a refreshing finish to a meal. Their easy preparation makes them a go-to dessert that impresses without excessive effort. Serve chilled with a drizzle of honey, a dollop of whipped cream or mascarpone, and a sprinkle of fresh berries for a beautiful presentation.
N/A
Servings
224
Calories
6
Ingredients
Ingredients
Ricotta cheese
250 g (Softened and at room temperature)
Caster sugar
1/3 cup (No preparation needed)
Honey
1/3 cup (Liquid form, no preparation needed)
Eggs
4 (Large, at room temperature)
Ground cinnamon
1 teaspoon (No preparation needed)
Lemon
1 (Zest grated finely)
Instructions
1
Preheat your oven to 180°C (moderate).
2
In a large mixing bowl, beat the ricotta cheese, caster sugar, and honey together until the mixture is smooth and well combined.
3
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will contribute to a light and fluffy texture.
4
Gently stir in the ground cinnamon and finely grated lemon zest until evenly distributed throughout the mixture.
5
Lightly grease 6 friand moulds or 8 recesses in a muffin pan with butter or cooking spray.
6
Pour the cheesecake mixture evenly into the prepared moulds, filling them to about three-quarters full.
7
Bake in the preheated oven for 20-25 minutes or until the cheesecakes are firm to the touch and lightly golden on the edges.
8
Remove from the oven and allow the cheesecakes to cool in the moulds at room temperature.
9
Once cool, carefully remove from the moulds and chill in the refrigerator for at least 1 hour before serving.
10
To serve, drizzle with extra honey, add a dollop of cream or mascarpone, and garnish with fresh berries.
Nutrition Information
7.33g
Fat
24.17g
Carbs
9.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Honey-Lemon Ricotta Mini Cheesecakes?
They are a light and airy dessert inspired by vintage Australian recipes, featuring a creamy ricotta base sweetened with honey and flavored with lemon and cinnamon.
What kind of cheese is used in this recipe?
The recipe uses 250 grams of ricotta cheese, which should be softened and at room temperature.
How much honey is required?
The recipe calls for 1/3 cup of liquid honey.
What temperature should the oven be preheated to?
The oven should be preheated to 180 degrees Celsius, which is a moderate setting.
How many eggs are needed for the mixture?
You will need 4 large eggs at room temperature.
Why should the eggs be added one at a time?
Adding eggs one at a time ensures they are fully incorporated, which helps create a light and fluffy texture.
What type of sugar is best for these cheesecakes?
The recipe specifies using 1/3 cup of caster sugar.
How much cinnamon is included?
The recipe uses 1 teaspoon of ground cinnamon.
How is the lemon prepared for this recipe?
You should use the finely grated zest of one lemon.
What type of baking pan should I use?
You can use 6 friand moulds or a muffin pan with 8 recesses.
How should I prepare the baking moulds?
Lightly grease the moulds or muffin pan recesses with butter or cooking spray.
How full should I fill the moulds with the mixture?
Fill the prepared moulds to about three-quarters full.
How long do the cheesecakes need to bake?
Bake them for 20 to 25 minutes.
How can I tell when the mini cheesecakes are done?
They are done when they are firm to the touch and the edges are lightly golden.
Do I need to cool the cheesecakes before removing them from the pan?
Yes, allow the cheesecakes to cool in the moulds at room temperature before removing them.
How long should they be chilled before serving?
Chill them in the refrigerator for at least 1 hour before serving.
What are the recommended toppings for serving?
Drizzle with extra honey, add a dollop of cream or mascarpone, and garnish with fresh berries.
What is the calorie count per serving?
Each serving contains approximately 224 calories.
How much protein is in these cheesecakes?
There are 9.33 grams of protein per serving.
What is the fat content of this dessert?
The fat content is 7.33 grams per serving.
How many carbohydrates are in a serving?
There are 24.17 grams of carbohydrates per serving.
Does this recipe contain any flour?
No, the ingredients listed (ricotta, sugar, honey, eggs, cinnamon, lemon) do not include flour.
What makes this recipe 'Australian'?
The recipe is inspired by a vintage Australian preparation style, often using friand moulds which are popular in Australia.
Can these be served at tea time?
Yes, their light texture and honey-lemon profile make them perfect for tea time.
How many total ingredients are used?
There are 6 main ingredients in this recipe.
Is this a difficult recipe to make?
No, it is categorized as an easy recipe that offers an impressive result without excessive effort.
What is the primary texture of the cheesecake?
The texture is described as light, airy, creamy, and fluffy.
Can I use store-bought lemon juice instead of zest?
The recipe specifically calls for finely grated zest to provide a concentrated lemon flavor without extra liquid.
Should the ingredients be cold or room temperature?
Both the ricotta and the eggs should be at room temperature for the best results.
How many mini cheesecakes does one batch produce?
The recipe typically yields 6 friand-sized cakes or 8 muffin-sized cakes.