Indulge in the taste of summer with our baked Manuka Honey and citrus ricotta cheesecake—a deliciously guilt-free delight to brighten any day! 🍋
Ingredients - shortcrust pastry:
- 120 g butter
- 2 tbsp Manuka Honey
- ½ cup milk (or 1/3 cup milk and 1 egg yolk)
- 2 cups self-raising flour
Cream the butter and Manuka Honey. Beat in the milk (and egg yolk if used). Gradually add the flour, and stir to form a dry dough ball. Roll out to a thickness of 5-6 mm, and use as required. Chill before baking to avoid shrinkage.
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Ingredients - filling:
- 1 measure shortcrust pastry
- 250 g ricotta cheese
- 2 tbsp cream
- 6 tbsp Manuka Honey
- ½ tsp vanilla extract
- 2 eggs
- Finely grated rind of 1 lemon
Roll out the pastry and line 4.5 cm miniature tartlet tins, or use larger if you prefer. Preheat the oven to 200°C. Combine all remaining ingredients in a food processor or with a handheld blender. Mix until smooth. Spoon the mixture into the pastry bases, filling about three-quarters full. Bake in a preheated oven at 200°C for 15-20 minutes or until the pastry is golden and the filling has risen and set.
MAKES 1 LARGE OR 24 MINI CHEESECAKES.
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