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Orange and ricotta cheesecakes

Katie Bishop from Great Food Bites
Katie Bishop's orange and cardamom ricotta cakes can be served hot or cold, and taste great with juicy caramelised orange wedges

Orange and ricotta cheesecakes

Method

1. Preheat the oven to 160C/gas 3 and grease a 6-hole muffin tin.

2. Finely grate the zest from 1 orange and squeeze the juice from half a zested orange. Leave on one side.

3. In a medium saucepan, bring the brandy, sultanas, orange juice and cardamom seeds to a boil. Reduce the heat and simmer for 5 minutes. Leave to cool slightly.

4. Whisk the ricotta, corn flour, eggs, and sugar together with the reserved orange zest. Pour the cooled sultana mixture into the tin, filling each case to the top.

5. Bake for 35 minutes, or until risen and just golden around the edges. Remove from the oven and leave to cool for a couple of minutes before carefully turning out.

6. Meanwhile, heat a griddle pan over a very high heat. Cut the remaining orange, with the skin still on, into 6 wedges. Dip them into the remaining sugar and place on the hot griddle. Cook for 1- 2 minutes on each side, or until golden.

7. Serve the ricotta cakes hot or cold with the hot caramelised orange wedges.

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Serves: 6

Prep: 15 min
Cook: 40 min

Ingredients
2 oranges
50ml Brandy
50g sultanas
4 cardamom pods, seeds only, slightly crushed
350g Ricotta cheese
2 tsp cornflour
3 large Eggs
100g caster sugar, plus extra for dusting