Little Lemony Ricotta Cheesecake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2/3 cup sugar
- 2 8-ounce packages cream cheese, room temperature
- nonstick vegetable oil spray
- 1/2 cup fresh lemon juice
- 2 extra-large eggs
- 1 cup whole-milk ricotta cheese
- Carbohydrate 35 g(12%)
- Cholesterol 201 mg(67%)
- Fat 40 g(62%)
- Fiber 0 g(2%)
- Protein 12 g(25%)
- Saturated Fat 21 g(107%)
- Sodium 345 mg(14%)
- Calories 540
Preparation 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. 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. Spread lemon curd over chilled cheesecakes and serve.
Preparation 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. 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. Spread lemon curd over chilled cheesecakes and serve.
