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Recipe

Rum and prune mini cheesecakes

These little cheesecakes are ideal as a finger-food dessert or for a special afternoon tea.

May 21, 2010 7:00pm
  • 45 mins cooking
  • Makes 8
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Ingredients

Rum and prune mini cheesecakes
  • 2 sheets of sweet short pastry
  • 1/4 cup rum
  • 8 pitted prunes
  • 2 tablespoon sugar
  • 500 gram ricotta cheese
  • 3 eggs
  • 1/2 cup honey
  • 1 teaspoon vanilla essence

Method

Rum and prune mini cheesecakes
  • 1
    Preheat oven to 160C. Roll pastry out to fit the sides and base of eight muffin pans, and refrigerate while making filling.
  • 2
    Bring rum, prunes, sugar and 1 1/4 cup of water to the boil in a small pan and then remove from heat and allow to cool.
  • 3
    Beat the ricotta, eggs, honey and vanilla together, then place a prune in the bottom of each of the pastry-lined muffin pans before pouring over the ricotta mixture.
  • 4
    Bake for 25 minutes or until the filling is just set. Cool and remove carefully from pans.

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