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Mini baked honey and ricotta cheesecakes topped with crumbled caramelised nuts

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Editor’s

Pick+

Editor’s Pick: the insiders’ must-haves

11.05.2017

EMMA SLEIGHT

Food and wine editor

A DESSERT TO WHISK
YOU AWAY

Say hello to an Italian summer with our light-as-air baked ricotta cheesecakes

There’s something about dessert al fresco. It might be the warm weather, or the fact that you’ve been enjoying your summer tipple of choice since 2pm, but when dessert rolls around, it can feel like a bit of an afterthought. Not with these elegant and oh-so-light miniature cheesecakes. Replacing the classic cream cheese base with a delicate ricotta creates a balance between velvety luxury and fluffy lightness, while Greek honey gives an irresistible sweetness. Topped with a tumble of pecans, almonds and pistachios and packaged in pairs, these mini marvels put squashed fairy cakes firmly out of the picture.
Treat yourself

“Take dessert outdoors with these
MINI Mediterranean-inspired
indulgences

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