LEMON AND RICOTTA MINI CHEESECAKES
Not sure where i got this from, i have made a few small changes, but made this for Easter dessert and it was a favorite!! very rich and filling. For extra flavor in the milk mixture add a little orange and lemon zest!! Suprisingly good! Individual serving sizes: makes about 8 6oz cakes (in ramekins or custard cups)
Provided by TipperFun
Categories Cheesecake
Time 1h5m
Yield 8 6oz cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. preheat oven to 350 degrees F. Have a large pan (deep) and a kettle of water (bring kettle of water to a boil).
- 2. mix cream cheese with flour and sugar untill smooth w/electric mixer on medium speed. add eggs one at a time, stir in ricotta, milk, vanilla, lemon zest, and kemon juice. pour in the custard cups or ramekins.
- 3.set each cup in the pan.
- 4. place pan in the oven, pour enough of the boiling water in the pan to reach halfway up the sides of cups. bake untill cheesecakes are set, and no longer jiggly in the middles. (about 40-50 min depending on oven) Remove the pan from oven, but leave the cheesecakes in the water for about 15 minutes. Remove the cups from the pan, set on a wire rack untill completely cool. Cover each one individually (saran wrap) and refrigerate for at least 4 hours.
- 5. Top each cheesecake with berries and mint or cookie crumbs (i use strawberry slices, blueberries and raspberries w/mint leaves, color is beautiful as the cakes will have a slightly yellow color.
Nutrition Facts : Calories 406.5, Fat 20.3, SaturatedFat 12.2, Cholesterol 143.7, Sodium 172.9, Carbohydrate 44.9, Fiber 0.1, Sugar 38, Protein 12.3
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