LEMON AND RICOTTA MINI CHEESECAKES

Lemon and Ricotta Mini Cheesecakes image

Provided by TipperFun

Time 1h5m

Yield 8 6oz cakes, 8 serving(s)

Number Of Ingredients 11

8 ounces cream cheese (room temp)
1/4 cup all-purpose flour
1 1/2 cups sugar
3 large eggs (room temp)
16 ounces whole milk ricotta cheese (room temp)
1 cup milk (room temp)
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon, zest of (i add extra)
berries
fresh mint leaves (i prefer fruit and leaves...looks very beautiful!!) or graham cracker crumbs (i prefer fruit and leaves...looks very beautiful!!)

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