How to Make Mini Baked Ginger Pear Cheesecakes
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Preheat oven to 325°F (160°C). Line 6 muffin tin holes with paper liners.
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Blend ricotta, cottage cheese, erythritol, egg, almond flour, and ground ginger in a blender until completely smooth.
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Fold in chopped crystallized ginger.
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Divide batter evenly among liners. Top each with two thin pear slices.
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Bake for 20-22 minutes until set but with a slight jiggle.
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Cool completely, then chill for at least 1 hour before serving.
Pro Tips for Perfect Mini Baked Ginger Pear Cheesecakes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of low-fat ricotta cheese, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Mini Baked Ginger Pear Cheesecakes?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Mini Baked Ginger Pear Cheesecakes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for low-fat ricotta cheese?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.