John This is definitely a change from the standard baked or non-baked cheesecake. This dish encases the cheesecake mixture in pastry and creates a tart-like dessert.
A departure from the usually very sweet and creamy cheesecake. The ricotta and cinnamon blend beautifully to create an almost savoury finish, with a mildly sweet taste. The hint of nutmeg from the dusting on top is just perfect.
These cheesecake tarts are great served on their own, however for those who want an extra creamy finish or sweet hit, then serve with dollop cream.
Making individual tarts is more work than creating one large tart. You can, of course, roll the pastry and cut appropriately if you simply want to use one large tart pan. These are a great dessert when having guests to dinner. Creating an individual tart for each person shows the effort you are making and I think well worth doing.
| Cook Time | 30 minutes |
| Servings |
Cheesecakes
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- 150 g Butter softened
- 3/4 cup Caster Sugar
- 1 Egg
- 1 Egg Yolk additional, egg yolk only.
- 1/3 cup Pouring Cream or light thickened cream
- 1 tsp Vanilla Extract
- 3 cups Plain Flour sifted
- 1 1/2 tsp Baking Powder
- 360 g Ricotta
- 125 g Cream Cheese softened
- 1/4 cup Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 2 tsp Corn Flour
- 1/2 tsp Ground Cinnamon
- Icing Sugar for dusting
- Ground Nutmeg for dusting
Ingredients
Pastry
Ricotta & Cinnamon Filling
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- Add butter and caster sugar to a large bowl.
- Using an electric mixer, beat until pale & creamy.
- Add egg & egg yolk and beat until well combined.
- Add pouring cream, vanilla extract, plain flour & baking powder. Beat until just combined and dough starts to form.
- Turn out onto a floured surface and gently knead into a smooth dough.
- Using a rolling pin, roll out dough to about 4-5 mm think.
- Place on a large baking tray and put in refrigerator for about 20 minutes to chill.
- Remove from refrigerator and cut six discs, each approx 14cm in diameter. Note if possible use a small plate or bowl as a guide.
- Line six tart pans. Trim excess.
- Using a fork prick the base of each tart tin then place in refrigerator for about 10 minutes to chill.
- Pre-heat a fan forced oven to 160° C (320° F).
- Roll remaining dough and cut six discs, each approx 10cm in diameter. Place in refrigerator to chill and firm.
- Place the six tart pans into the oven and bake for approx 10 minutes or until dough is light golden. Remove from oven and set aside.
- Add ricotta, cream cheese, caster sugar & vanilla extract to a large bowl.
- Using an electric mixer beat until a smooth mixer forms.
- Add egg, cornflour & ground cinnamon and beat until well combined.
- Divide the ricotta mixture evenly between the six tart pans.
- Top each tart pan with the 10cm pastry disc and press the edges to seal.
- Place the tart pans in the oven and bake for 20 minutes or until golden brown.
- Remove from oven and allow to cool in the tart pans.
- Remove cheesecake tarts from pans, dust with nutmeg and icing sugar prior to serving.
