Rum and prune mini cheesecakes
These little cheesecakes are ideal as a finger-food dessert or for a special afternoon tea.
- Preheat oven to 160 degC. Roll pastry out to fit the sides and base of eight muffin pans, and refrigerate while making filling.
- 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.
- 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.
- Bake for 25 minutes or until the filling is just set. Cool and remove carefully from pans.