MINI LIME RICOTTA CHEESECAKES WITH BLUEBERRY COMPOTE
Makes 4-6 mini cheesecakes / Double to make 1 large cheesecake
- 200gms of digestive biscuits
- 70gms of coconut oil, melted (about ¼ of a cup + a tbsp
- 2 x eggs
- 500g of ricotta cheese
- Zest of 1 lime
- ¼ of a cup of coconut sugar
- 2 tbsp. of plain flour
- 2 x cups of frozen blueberries
- Juice of 1 x lime
- 2 x tbsp. of coconut sugar\
- 2 x tbsp. of water
- In a food processor, process the biscuits until they form a fine crumb.
- Continue processing, and pour in the coconut oil in an even stream until all is added and the mixture comes together.
- Press the mixture into the bottom of small, non-stick tart molds (or grease some molds with coconut oil), using the bottom of a glass to press down firmly and evenly.
- Place in the fridge to set (at least 15 minutes).
- Preheat a fan-forced oven to 150c.
- Clean your food processor then add the ricotta, eggs, lime zest and coconut sugar.
- Process until a batter is formed similar to the consistency of pancake batter.
- Sift the flour and add, processing until smooth again.
- Spoon the cheesecake mixture evenly into prepared bases.
- Bake at 150c for about 30 minutes, or until the middle is set and begins to crack slightly.
- Turn off the oven and leave the cheesecakes in there to cool, with the door kept open about an inch with a tea towel.
- Once cooled, refrigerate for at least 2 hours before removing from the molds to serve.
- To make the blueberry compote, cook all the ingredients on a low heat for 5-7 minutes, or until the syrup starts to thicken and the blueberries start to soften.
- Serve the cheesecakes with blueberry compote spooned over the top, and a little lime zest to finish.