Individual Lemon Ricotta Cheesecakes

Name: Individual Lemon Ricotta Cheesecakes
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 5
Cuisine: Global
Ingredients: 227 grams cream cheese, at room temperature; 3 larges eggs, at room temperature; 59 milliliters all-purpose flour; 118 milliliters Assorted berries or graham cracker crumbs, optional; 2 Tbsps lemon juice; 1 Tbsp grated lemon zest; 237 milliliters milk, at room temperature; 454 grams whole-milk ricotta, at room temperature; 355 milliliters sugar; 1 teaspoon vanilla extract

Individual Lemon Ricotta Cheesecakes requires around 1 hour and 5 minutes from start to finish. One serving contains 590 calories, 16g of protein, and 21g of fat. This recipe serves 5. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of milk, lemon zest, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350F. Have ready a large baking pan, and put a kettle of water on stove to boil.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Oven

In a large bowl, using an electric mixer on medium speed, beat cream cheese with flour and sugar until smooth.

Ingredients you will need

Cream Cheese

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition. Stir in ricotta, milk, vanilla, lemon juice and zest. Divide mixture among 8 6-oz. ramekins or custard cups and set each in baking pan.

Ingredients you will need

Lemon Juice

Custard

Ricotta Cheese

Vanilla

Egg

Milk

Equipment you will use

Baking Pan

Ramekin

Place pan in oven and carefully pour in enough boiling water to reach halfway up sides of ramekins.

Ingredients you will need

Water

Equipment you will use

Ramekin

Oven

Frying Pan

Bake until cheesecakes are set in center and not jiggly, about 45 minutes. Carefully remove baking pan from oven and let ramekins sit in water for 15 minutes.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Oven

Ramekin

Remove ramekins to a wire rack and let cheesecakes cool completely. Cover each with plastic wrap and refrigerate for at least 4 hours before serving.

Ingredients you will need

Wrap