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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 160C. Line six 185ml (3/4 cup) muffin pans with paper cases. Use an electric beater on low speed to beat the ricotta, cream cheese, sugar, eggs and 2 teaspoons of vanilla in a bowl until just combined. Beat in sour cream and cornflour. Fold in the chocolate.
Step 2
Spoon among the lined pans. Bake for 30-35 minutes or until just set. Transfer pan to a wire rack to cool completely. Cover and chill for 2-3 hours.
Step 3
Meanwhile, simmer raisins and wine in a small saucepan over low heat for 3-4 minutes. Transfer to a bowl and cool for 20 minutes. Stir in orange and remaining vanilla. Cover and chill for 2-3 hours.
Step 4
Serve the cheesecakes with the orange & raisin compote.
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