Little Lemony Ricotta Cheesecake

1. 1

   Preheat oven to 425u00b0F. 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.

2. 2

   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:

3. 3

   Spread lemon curd over chilled cheesecakes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.