Ricotta and Pine Nut Cheesecakes

• 125 g plain sweet biscuits, suitable for cheesecake bases (Arnott's Granita biscuits for Australians)
• 60 g butter, melted
• 200 g fresh ricotta, low fat is fine (I've always found that it makes no appreciable difference to the taste)
• 60 ml honey (1/4 cup)
• 2 eggs
• 90 g Greek yogurt (1/3 cup) or 90 g natural yoghurt (1/3 cup)
• 85 g mascarpone (1/3 cup)
• 12 teaspoon ground cinnamon
• 45 g pine nuts (1/4 cup)
• cinnamon sugar, to dust

1. Line 6 150ml-capacity muffin pans with paper cases.
2. Place the biscuits in a food processor and process until they are finely crushed; add the butter and continue to process until both ingredients are well-combined; divide the biscuit mixture between the six cases and use the base of a glass or the back of a spoon to press the biscuit mixture firmly over the bases of the muffin pan recesses; place the muffin pan in the refridgerator for 30 minutes to chill and clean the food processor bowl.
3. Preheat the oven to 180C; place the ricotta and honey in the food processor and process until smooth; add the eggs, one at a time, processing after each egg has been added until all the ingredients are well-combined; add the yoghurt, marscarpone and cinnamon and continue to process until all the ingredients have been well-combined; transfer the ingredients to a jug.
4. Carefully pour the ricotta mixture among the cases; sprinkle with the pine nuts; bake for 20 minutes or until firm; set aside in the muffin pan to cool and then place in the refrigerator for one hour to chill.
5. Dust the mini ricotta & pine nut cheesecakes with cinnamon sugar and serve.

sweet biscuits, butter, fresh ricotta, honey, eggs, yogurt, mascarpone, ground cinnamon, nuts, cinnamon sugar

Taken from www.food.com/recipe/ricotta-and-pine-nut-cheesecakes-328853 (may not work)