Seriously, how good are desserts? A little bundle of love to enjoy after a meal, a sweet little treat to finish you off nicely. I’ve been playing around in the kitchen recently and I’m so excited to share my latest concoction with you.
These portion-controlled pieces are the perfect self-serve and the raisin compote ties the fresh orange flavour together so nicely. Australian Raisins are also full of natural goodness, rich in dietary fibre, iron and potassium. They’re a great way to naturally sweeten up any dessert or snack!
170g (1 cup )Australian raisins
12 x plain circular biscuits (e.g. Butternut Snap Cookie, Granita etc)
300g fresh ricotta
250g cream cheese, at room temperature
3 tablespoons honey
2 teaspoons vanilla bean paste
300g sour cream
1 orange, juiced and 2 teaspoons rind kept
1. Preheat oven to 160C. Line 12 non-stick muffin pans with biscuit at bottom. Use an electric beater on low to beat the ricotta, cream cheese, sugar, eggs and 1 tsp vanilla in a bowl until just combined. Beat in sour cream and orange rind.
2. Spoon among the lined pans. Bake for 30 minutes or until firm. Place in fridge for 2-3 hours to cool completely. Once cold, remove cheesecakes from pan gently.
3. Meanwhile, simmer Australian raisins and orange juice in a small saucepan over low heat for 3-4 minutes. Transfer to a bowl and cool for 20 minutes. Stir in remaining vanilla. Cover and chill for 2-3 hours.
4. Serve the cheesecakes topped with the raisin compote.
Prep Time: 15 min
Cook Time: 30 min
This recipe has been produced in collaboration with Dried Grapes Australia.