Mini lemon Cheesecakes with Jalapeño-Raspberry Sauce

MINI LEMON CCHEESECAKEEnjoy this dessert with a bottle of Moscato d’Asti Castello del Poggio. A light and bubbly relative to Asti, the wine has a vibrant acidity that will contrast and enhance the flavors found in this cheesecake.

Lemon Cheesecake Ingredients

  • 1 package (8oz.) cream cheese, softened to room temperature
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 tablespoons lemon zest
  • 1/2 cup pistachios (for the crust only)

Jalapeño-Raspberry Sauce

  • 1 cup Jalapeño-Raspberry Jam*
  • 1/2 meyer lemon, juiced
  • 1 tablespoon sugar


  1. In a small sauce pan, combine one tablespoon of sugar and half of a juiced meyer lemon. Warm the mixture over a medium-low heat until the sugar is dissolved.
  2. Add one cup of the jalapeño-raspberry jam and mix well. Remove form heat and let cool.  * If you dont’ have any jalapeño-raspberry jam on hand, do not fret! You can use plain raspberry jam instead.
  3. Combine the softened cream cheese, 3/4 cup of sugar, three eggs, a tablespoon of vanilla and the two tablespoons of lemon zest into a large bowl and mix well. It is very, very important that the cream cheese has fully softened. If it hasn’t, it will be a nightmare to work with and your mixture will end up lumpy.
  4. Finely chop the pistachio nuts.
  5. Using a prepared miniature cupcake pan, fill each mini baking cup with the chopped pistachios. Use just enough to cover the bottom of the cup with a thin layer.
  6. Next, fill each baking cup with the cheesecake mixture.
  7. Cook the mini cheesecakes at 350 degrees for about 20 minutes, then remove them from the oven and let them cool. I suggest you put them in the fridge for an hour once they are just barely warm to the touch.
  8. Top with the raspberry sauce and serve. Enjoy!



Moscato Cake

MOSCATO CAKEMoscato Wine + Cake = Heaven!

Cooking time: 45 to 60 mins 


  • 1 (18.25 ounce) package moist white or vanilla cake mix
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 teaspoon ground nutmeg
  • 3/4 cup vegetable oil
  • 3/4 cup Moscato
  • 4 eggs
  • Strawberries


Preheat oven to 350 F. Grease and flour one 10″ Bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, Moscato Castello del Poggio and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 F for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.

Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!



Ricotta Cheesecake with Moscato figs

RICOTTA CHEESECAKE WITH MOSCATO FIGSA sweet way to start this short week!


  • 350g ricotta
  • 500g cream cheese
  • 1 cup caster (superfine) sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon rind
  • 6 green figs
  • ½ cup (125ml) Moscato


Preheat oven to 160°C (320°F).

Place the ricotta and cream cheese in the bowl of an electric mixer and beat for 5–6 minutes or until smooth. Add the sugar and beat for 3–4 minutes or until the sugar is dissolved.

Gradually add the eggs, beating well after each addition. Add the vanilla and lemon rind and beat until well combined.

Pour mixture into a lightly greased 22cm-round tin lined on the base and sides with non-stick baking paper. Place into a deep baking dish and pour in enough hot water to come half way up the sides of the tin. Bake for 1 hour 10 minutes or until firm to touch.

Remove cheesecake from dish and allow to cool in the tin. Place the figs and moscato in a bowl and toss to coat, refrigerate until needed. Remove cheesecake from tin and refrigerate for a least 2 hours.

Spoon over figs to serve. Serves 6–8. Enjoy!



Zonin USA, Inc.
3363 NE 163rd Street, Suite 606
North Miami Beach, FL 33160


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