Easy Ricotta Cheese cupcake recipe
Total time
Author: Thasneen
Recipe type: Dessert
Cuisine: Italian
Serves: 12 cupcakes
- Ricotta cheese- 475 g
- Egg, at room temperature- 3
- Sugar- 1 cup
- Vanilla extract- 1½ tsp
- Strawberries, halved- 12
- Sugar- ¼ cup
- Mint leaves- 6 leaves
- In a saucepan, combine strawberries, mint and sugar.
- Cook covered till strawberries are cooked through.
- Remove the pan from the heat, puree the mixture using a hand blender or in a blender to a smooth paste. Keep aside.
- Preheat oven to 350 F.
- In a large bowl, combine all the ingredients for making ricotta cheesecake using a whisk.
- Incorporate all the ingredients well.
- Grease the cup cake liners with non-stick cooking spray, place them on the cupcake pan.
- Pour the cheesecake batter into the cupcake liners leaving some room for the batter to expand while baking.
- Fill 2 inch of a large baking pan with water, place the cupcake pan over the water taken in the baking pan.
- Carefully place the baking pan with the cupcake pan into the oven.
- Bake for an hour. After 30 minutes of baking, rotate the baking pan to the other side (this is to ensure even baking).
- After 1 hour, take the cheese cupcakes from the oven and place them on a cooling wire rack for 5 minutes.
- Top the cheese cupcakes with strawberry-mint coulis.
- Indulge in this light and creamy dessert with your family and friends.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/easy-ricotta-cheese-cupcake-recipe-gluten-free/
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