Little Lemony Ricotta Cheesecake

Name: Little Lemony Ricotta Cheesecake
Total time: 2 h 28 min
Yield: 8 servings
Ingredients: 1 spray Nonstick vegetable oil spray; ⅔ cup sugar; ½ cup fresh lemon juice; 4 teaspoons finely grated lemon peel; 16 ounces cream cheese; 1 cup whole-milk ricotta cheese; 2 whole extra-large eggs; ⅔ cup purchased lemon curd

Delightful individual-sized cheesecakes combining cream cheese and ricotta with bright lemon flavors, topped with lemon curd. These mini desserts are perfectly portioned and luxuriously creamy.

8 servings

2 hr 28 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•⅔ cup sugar
•½ cup fresh lemon juice
•4 teaspoons finely grated lemon peel
•16 ounces cream cheese
•1 cup whole-milk ricotta cheese
•2 whole extra-large eggs
•⅔ cup purchased lemon curd

Cooking Instructions

1.
Preheat 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.
5 min
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: Can be made 1 day ahead. Cover and keep chilled.
138 min
3.
Spread lemon curd over chilled cheesecakes and serve.
5 min