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Little Lemony Ricotta Cheesecake

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Little Lemony Ricotta Cheesecake

Little Lemony Ricotta Cheesecake

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Springform Pan (9-inch)

  • - Heavy-Duty Food Processor with Slicing Blade

  • - Double Boiler Set (Microwave Safe)

  • - Digital Scale

  • - Silicone Spatula

  • - Cheesecake Pan Liners (Non-Stick)

  • - Parchment Paper Sheets

  • - Digital Food Thermometer

  • - High-Speed Blender (for optional toppings or fillings)

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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 3

Spread lemon curd over chilled cheesecakes and serve.
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