Ingredients

Method

• 125 g digestive biscuits, finely crushed
• 75 g butter, softened
• 450 g ricotta
• 450 g cream cheese
• 100 g goat’s-milk cheese
• 2 t vanilla extract
• 175 g icing sugar, sifted
• 3 free-range eggs
• melted chocolate, for icing
• fresh strawberries, for serving

Method

Ingredients

Preheat the oven to 160ºC.

Mix the crushed biscuits and softened butter. Line a 12- muffin pan with baking cups and press the biscuit mixture into the bottom of the cases to form bases. Refrigerate until set.

Beat the cheeses, vanilla extract and icing sugar until smooth. Slowly add the eggs while continuing to blend. Spoon the mixture into the baking cups.

Bake for 25 minutes. Remove from the oven and leave in the pan for another 5 minutes before removing to cool completely.

To decorate: Pour some melted chocolate onto each cupcake and decorate with fresh fruit.