Ricotta Mini Cheesecake With Raspberries

Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Add ricotta cheese, eggs, honey, vanilla extract, orange rind, lemon rind, cinnamon, and about 1 cup of raspberries to a blender. Set aside the remaining raspberries for topping later on.

Step 3

Using the egg white, brush the rim of each crust. This step is important as it will help keep the edges of the crusts intact while baking.

Step 4

Divide the batter among the crusts. Fill each crust just about full.

Step 5

Bake the mini ricotta cheesecakes for about 34 to 36 minutes. The centers should be slightly glossy and firm.

Step 6

Remove the mini cakes from the oven and let them cool completely.

Step 7

Top each mini cake with fresh raspberries before serving.