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.