Little Lemony Ricotta Cheesecake
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cup
Sugar1 cup
Lemon Juice (fresh)4 tsps
Lemon Peel (finely grated)2 cup
Lemon Curd (purchased)Directions:
1
Preheat oven to 425°F
2
Spray eight 3/4-cup ramekins or custard cups with nonstick spray
3
Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute
4
Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain)
5
Add eggs; beat until well blended
6
Divide batter among prepared ramekins
7
Place ramekins on rimmed baking sheet
8
Bake until puffed, just set in center, and pale golden on top, about 18 minutes
9
Chill until cold, about 2 hours
10
DO AHEAD: Can be made 1 day ahead
11
Cover and keep chilled
12
Spread lemon curd over chilled cheesecakes and serve
13
Preheat oven to 425°F
14
Spray eight 3/4-cup ramekins or custard cups with nonstick spray
15
Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute
16
Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain)
17
Add eggs; beat until well blended
18
Divide batter among prepared ramekins
19
Place ramekins on rimmed baking sheet
20
Bake until puffed, just set in center, and pale golden on top, about 18 minutes
21
Chill until cold, about 2 hours
22
DO AHEAD: Can be made 1 day ahead
23
Cover and keep chilled
24
Spread lemon curd over chilled cheesecakes and serve