Individual Lemon Ricotta Cheesecakes Recipe

Name: Individual Lemon Ricotta Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 ounces cream cheese, at room temperature; 1/4 cup all-purpose flour; 1 1/2 cups sugar; 3 large eggs, at room temperature; 16 ounces whole-milk ricotta, at room temperature; 1 cup milk, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1 tablespoon grated lemon zest; Assorted berries or 1/2 cup graham cracker crumbs, optional

Servings: persons

8 ounces cream cheese, at room temperature
1/4 cup all-purpose flour
1 1/2 cups sugar
3 large eggs, at room temperature
16 ounces whole-milk ricotta, at room temperature
1 cup milk, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Assorted berries or 1/2 cup graham cracker crumbs, optional

1
Preheat oven to 350u00b0F. Have ready a large baking pan, and put a kettle of water on stove to boil.
2
In a large bowl, using an electric mixer on medium speed, beat cream cheese with flour and sugar until smooth. 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.
3
Place pan in oven and carefully pour in enough boiling water to reach halfway up sides of ramekins. 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. 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.
4
Top each cheesecake with berries or cookie crumbs, if desired, just before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces cream cheese, at room temperature, 1/4 cup all-purpose flour, 1 1/2 cups sugar, 3 large eggs, at room temperature, and more.

Yes, Individual Lemon Ricotta Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Individual Lemon Ricotta Cheesecakes

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