Like what Saras, our host, quipped 'If one treasures a relationship, no matter what, it cannot break. All it takes is a hug and coffee'. Well said dear.
I have used a mixture of Ricotta and Cream Cheese in the filling. Ricotta is not technically a cheese as it is actually from whey, a by product of cheese making. It has a solid texture compared to cream cheese and must be beaten well to ensure all the lumps are smoothened out well to use in the cheesecake recipe. I have used Ricotta in baked pasta dishes but this is the first time I have used it in a dessert. I loved the mix - in fact I was spooning and gulping down the remaining batter mix!! Yum.
For the biscuit pretzel base
100gm Oreo biscuits (18 biscuits) (Split and filling removed. Keep the filling)
50 gm Pretzels
70 gm unsalted butter, melted
For the filling
1 cup ricotta cheese
250gm cream cheese
1 cup condensed milk
2 eggs, beaten
1 tsp vanilla bean paste
1/2 cup semi sweet chocolate chips, extra for decorating
24 hole Mini Muffin Non Stick Pan
1)Start preparing the mini muffin pan by greasing it with a brush of butter. This ensures that the cheesecakes do not stick to the muffin pan base.