Little Lemony Ricotta Cheesecake
Delightful individual-sized cheesecakes combining cream cheese and ricotta with bright lemon flavors, topped with lemon curd. These mini desserts are perfectly portioned and luxuriously creamy.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •⅔ cup sugar
- •½ cup fresh lemon juice
- •4 teaspoons finely grated lemon peel
- •16 ounces cream cheese
- •1 cup whole-milk ricotta cheese
- •2 whole extra-large eggs
- •⅔ cup purchased lemon curd
Cooking Instructions
- 1.
Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
5 min
- 2.
Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
138 min
- 3.
Spread lemon curd over chilled cheesecakes and serve.
5 min
