Wednesday, May 25, 2011

Mini Cheesecakes with Lime and Rosemary

I love special flavour combinations. Who would have thought that rosemary and lime are such a good match?! These little cheesecakes are quite something. They are light and not too sweet and although I am such a sweet tooth, I liked that. I think these mini cheesecakes would be a perfect addition for the buffet of a summer party.


(from Tanja Grandits - Aroma pur: Meine fröhliche Weltküche)

for the bottom:
75g butter
100g biscuits (for example petits beurres), crumbled
1 lime, grated zest

for the filling:
225g ricotta
30g icing sugar
1 lime, grated zest
1 tablespoon rosemary, finely chopped
1 egg
1 egg yolk
150ml cream

Preheat the oven to 150°C. Prepare a muffin tin with paper cases.

Melt the butter and mix with the crumbled biscuits and the lime zest. Press these into your prepared muffin forms and chill in the refridgerator.

For the filling mix ricotta with icing sugar, lime zest and rosemary until you got a smooth batter. Then, add the egg and the egg yolk. Beat the cream until stiff and fold into your batter.

Fill the batter into your prepared muffin forms and bake for about 30 minutes. Don't open the oven. When they are done, turn off the oven and let them cool in the oven.

Makes 12.

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