Dinner for Tracy - Dessert - Ricotta Cheesecake Moulds

I've promised myself id put the good, the bad and the ugly in this blog. This dessert tasted good but darn it looked ugly! It dropped significantly after cooking. Note to self - always do this recipe in a tin.

Cheesecake – Ricotta Cheesecake - Annick's Recipe

8" spring form pan

Crust

-    1 cup honey flavoured tiny teddy crumbs (1 x 200g packet makes well over 1 cup)

-    1/4 cup regular or raw sugar

-    1/4 cup butter

-    All the above together with hands and press in bottom of pan

-    Bake at 165 for 5 mins in fan forced oven.

Filling

-    500g cottage cheese

-    3 eggs

-    3/4 cup sugar

-    1 tsp vanilla

-    Cream in blender or with hand mixer and pour over crust.

-    Bake at 165 for 45 mins or until cooked.

After

-    Cool well. Can be frozen.

Top with:

- Whatever you prefer

Fruit

Butterscotch sauce

Ingredients for Butterscotch sauce:

-          50g butter

-          1 cup (220g) brown sugar

-          1 cup (250ml) cream

-          1 tsp vanilla extract

Method:

1.       Combine butter, sugar, cream and vanilla in small saucepan over low heat until butter melts and sugar dissolves.

2.       Bring sauce to the boil, reduce heat and cook for 5-6 minutes or until sauce thickens slightly.

3.       To serve, slice the hot pudding into individual pieces, top with butterscotch sauce