Little Lemony Ricotta Cheesecake
Little Lemony Ricotta Cheesecake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Spread lemon curd over chilled cheesecakes and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.