Pretty Little Cheesecakes - Ester's Kitchen

Mix butter, sugar and egg with the whisks of your hand mixer until creamy and smooth, about 3 minutes.
Sift 200g flour, add baking powder and add slowly while continuously whisking. Add a little more flour at a time until the dough is no longer sticky. Roll into a ball.
Press 4 individual portions into 2.5 inch round or square tartelette pans or in a single 10 inch ring form. Make sure to bring the dough up the side just a little. You filling will be higher than the pastry sides.

Pre-heat your oven to 375F.
Bring milk, butter and sugar to a brief boil. Set aside to cool a little.
Mix ricotta, vanilla, pudding powder and eggs well. Slowly add the butter/milk/sugar to it while stirring. The filling is quite liquid at this point, so be careful when filling and transferring into your oven.
Fill the ring form with your ricotta filling or divide evenly into the individual tartelette forms.
Bake the whole cake for 55-60 minutes, the individual smaller ones 40-45 minutes.
Once baked, remove gently from oven and let the cake(s) cool completely in the pan(s).
Remove from pan(s) and garnish with icing sugar, fruits, whipped cream, mint leaves or any preferred sweet topping.