Little Lemony Ricotta Cheesecake

Name: Little Lemony Ricotta Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams packages cream cheese, room temperature; 2 extra larges eggs; 158 milliliters purchased lemon curd; 118 milliliters fresh lemon juice; 4 teaspoons finely grated lemon peel; 237 milliliters whole-milk ricotta cheese; 158 milliliters sugar

Little Lemony Ricott From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of cream cheese, sugar, purchased lemon curd, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Lemon Juice

Lemon Peel

Custard

Sugar

Equipment you will use

Hand Mixer

Ramekin

Bowl

Oven

Addcream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain).

Ingredients you will need

Ricotta Cheese

Cheese

Add eggs; beat until well blended.

Ingredients you will need

Egg

Divide batter among prepared ramekins.

Equipment you will use

Ramekin

Place ramekins on rimmed baking sheet.

Equipment you will use

Baking Sheet

Ramekin

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.

Equipment you will use

Oven

Spread lemon curd over chilled cheesecakes and serve.

Ingredients you will need

Lemon Curd