I made these for a dinner a few weeks ago and they were a BIG hit. I’ve
used the oat based biscuits I used for my little fig and ricotta tartlets a
few weeks ago but and plain sweet biscuit would work well here.
Make sure you use good quality firm ricotta from a deli, not the soft stuff
sold in tubs. Otherwise you run the risk of sloppy cheesecakes.
- 6 butternut snap cookies or other plain sweet cookie
- 1/3 cup baileys
- 200g (7oz) ricotta
- 250g (9oz) philidelphia cream cheese
- 1/3 cup icing sugar (powdered sugar) (60g or 2oz)
Line a large muffin tin with 6 muffin papers.
Place cookies upside down in the base of each – you may need to trim
them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys
over each cookie.
Combine remaining baileys, ricotta, cream cheese and icing sugar and
mash it all together with a fork until smooth. Alternatively, whizz in a
food processor.
Divide ricotta mixture between muffin papers and refrigerate until
you’re ready to eat.
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