Ingredients for Lemon And Ricotta Mini Cheesecakes
- 8 oz cream cheese, softened
- All Purpose Flour
- 1/2 cup granulated sugar
- 2 large eggs
- Whole Milk Ricotta Cheese
- 1/2 cup whole milk
- Vanilla Extract
- Lemon Juice
- Lemon
- Berries
- Fresh Mint Leaves
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How to Make Lemon And Ricotta Mini Cheesecakes
- Preheat oven to 350°F (175°C).
- Place a large roasting pan on the stovetop and fill a kettle with water.
- In a large bowl, beat cream cheese (8oz) with flour (2 tbsp) and sugar (1/2 cup) until smooth using an electric mixer on medium speed.
- Add eggs (2 large) one at a time, mixing well after each addition.
- Stir in ricotta cheese (15oz), milk (1/2 cup), vanilla extract (1 tsp), lemon zest (1 tbsp), and lemon juice (2 tbsp).
- Pour batter evenly into 8 ramekins or custard cups.
- Carefully place the ramekins into the roasting pan.
- Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
- Bake for 65 minutes, or until the cheesecakes are set and no longer jiggly in the center.
- Remove the pan from the oven and let the cheesecakes sit in the water for 15 minutes.
- Remove the ramekins from the pan and place them on a wire rack to cool completely.
- Cover individually and refrigerate for at least 4 hours.
- Top with fresh berries (strawberries, blueberries, raspberries) and mint leaves, or cookie crumbs. The vibrant yellow color of the cakes pairs beautifully with the colorful berries.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
151g
Fat
61g
Carbs
14g
