Baked Lemon Ricotta and Ginger Cheesecakes

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

The delicate freshness of ricotta provides a light and lovely alternative to cream cheese in these delightful little cheesecakes. A pleasing touch of ginger adds another level of interest to these delicious desserts, which are baked bain-marie-style in the slow cooker.

250g fresh ricotta

¾ cup sugar

1 tablespoon Greek yoghurt

3 teaspoons finely grated lemon rind

4 eggs

½ cup lemon juice

5 teaspoons cornflour

120g glace ginger, chopped

6 gingernut-style biscuits

½ cup sweetened whipped cream, to serve

½ cup flaked almonds, to serve

6 small sprigs mint, to serve

Grease six 180ml-capacity metal dariole moulds and line the base of each with a circle of baking paper. Grease again. Fit a small rack in the base of the slow cooker and pour in warm water to a depth of 1.25cm. Turn on to High.

Place the ricotta, sugar, yoghurt, lemon rind, eggs, lemon juice and 3 teaspoons of the cornflour in the bowl of a food processor and process until smooth. Pour evenly into the prepared moulds.

Toss half of the ginger in the remaining cornflour. Shake off any excess cornflour and gently place the ginger on top of the puddings (don’t worry if it sinks).

Place the puddings in the slow cooker. Cover and cook on Low for 3–4 hours or until the puddings are set.

Place a ginger biscuit on top of each pudding. Cover and cook for another 10 minutes.

Remove the cheesecakes from the cooker and refrigerate for at least 2 hours until very cold.

Unmould onto serving plates. Top with a little whipped cream, the remaining ginger, a sprinkling of almond flakes and a small sprig of mint.