Mini Honey Cheesecakes Recipes

MINI HONEY CHEESECAKES

Steps:

• Beat ricotta, sugar and honey in a large mixing bowl until smooth and well-combined.
• Add the eggs one at a time, beating well as each egg is added.
• Blend in the cinnamon and the lemon rind.
• Spoon the mixture into 6 lightly greased friand moulds or into 8 lightly greased recesses in a muffin pan.
• Bake in a moderate oven (180ºC) for 20-25 minutes or until firm.
• Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.

MINI CHEESECAKES FROM PHILADELPHIA®

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.