Portion: Serves 4
1 package cream cheese, 250g, room temperature
1/4 cup ricotta cheese
1/4 cup half and half or whipping cream
1 tsp vanilla extract
1/3 cup sugar
2 tbsp raspberry jelly
Put jelly in a small bowl and microwave on high for 20 seconds to melt. Set aside.
Soften cream cheese in a mixing bowl. Add all other ingredients except jelly and whisk until smooth. Pour evenly into 4 small custard cups. Drizzle jelly over each and swirl with a toothpick.
Microwave on high for 1.5 minutes. Let cool to room temperature, cover with plastic and refrigerate til cold and set. Can also be eaten warm.
Time for microwave may vary depending on power of each microwave. Do some test and you will be able to find out the optimum cooking time with your microwave.
The jelly we use here is not the jello that we eat for snack. It is a kind of fruit preserve, similar to jam. You can find them at the jam section of the supermarket.