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Bon Appétit

Little Lemony Ricotta Cheesecake

By Rozanne Gold

2.9

(3)

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Little Lemony Ricotta CheesecakeCraig Cutler

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

Nonstick vegetable oil spray
2/3 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
2 8-ounce packages cream cheese, room temperature
1 cup whole-milk ricotta cheese
2 extra-large eggs
2/3 cup purchased lemon curd

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Spread lemon curd over chilled cheesecakes and serve.

TagsCheesecakeCakeDessertRicottaCheeseDairyCream CheeseLemonCitrusFruitDinnerVegetarianGluten FreeNut FreeQuickMake AheadBakingElectric MixerSpringSummerBon Appétit
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