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Little Lemony Ricotta Cheesecakes Recipe

Little Lemony Ricotta Cheesecakes Recipe


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Ingredients

  • Nonstick vegetable oil spray
  • 1/2 cup fresh lemon juice
  • 4 teaspoons finely grated lemon peel
  • 2 8-ounce packages cream cheese, room temperature
  • 1 cup whole-milk ricotta cheese
  • 2/3 cup purchased lemon curd

Recipe Preparation

  • 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.

  • 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.

  • Spread lemon curd over chilled cheesecakes and serve.

Reviews Section

24 Best Mini-Desserts (+ Easy Recipes)

These easy mini-desserts may be tiny treats, but they&rsquore big on flavor and satisfaction!

Isn&rsquot the beauty of mini-desserts that you can have more than one&hellip or four?

I love little dessert bites. They look super cute and make any dessert table more appealing.

The good news is, almost anything can be made tiny.

From brownie bites to mini-cheesecakes, these easy desserts are sure to delight. Let&rsquos look at 24 of my favorite mini-desserts!


Ingredients

  • For the Graham Cracker Crust:
  • 9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups 250g)
  • 1 ounce unsalted butter, melted (about 2 tablespoons 30g)
  • Pinch of salt
  • For the Cheesecake:
  • 24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups 680g)
  • 24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups 680g)
  • 10 ounces plain or toasted sugar (about 1 1/2 cups 280g)
  • 1 ounce freshly squeezed lemon juice (about 2 tablespoons 30g)
  • 1 tablespoon freshly grated lemon zest, not packed (about 5g)
  • 1/2 teaspoon lemon oil or lemon extract
  • 1/2 teaspoon orange flower water
  • 1/4 teaspoon (1g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 8 large eggs (about 14 ounces 395g)
  • To Serve:
  • Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

How to prepare your springform pan and remove the cake after it has set:

  1. Cut a rectangular piece of parchment paper that’s a little larger than the pan.
  2. Unclip the springform pan, separating the bottom from the edges.
  3. Place the parchment paper on top of the bottom of the pan.
  4. Place the sides back onto the bottom of the pan and clip it into place. The parchment paper should be held into place by the sides of the pan, and should be above the bottom of the pan.
  5. When the cake has set, unhinge the pan and slide the parchment paper off, while the cake is still on it.
  6. Transfer the cake via parchment paper to the desired plate or lazy susan. Hold the cake in place as you slide the parchment paper from underneath of it.

Another tool that’s always helpful in smoothing out any uneven cake edge is a bench scraper. I use a bench scraper for a variety of things in my kitchen (i.e: organizing ingredients, assisting with cleaning up my cutting board, etc.) and I think you will benefit from having one, no matter how you decide to use it. I’m linking some springform pans, bench scrapers and lazy susans (the elevated plate that rotates and spins around so you can have control of decorating your cake) below if you’re interested. I own two bench scrapers, and my favorite is the Amazon Basics one below because it also helps you measure the thickness of your cuts or crusts if necessary.

OK, now let’s get to work! As always, feel free to watch my demo on Amazon or DM me on Instagram with any questions!


Little Lemony Ricotta Cheesecakes Recipe - Recipes

This lovely and simple Italian recipe has its roots in Naples the place where you can find those gorgeous perfumed juicy lemons!

This cake is usually served during Carnival time and it is like a light cheesecake, made with semolina, ricotta, lemon, vanilla and no flour.. yes it does sounds and it is a fantastic combination of flavours indeed.

The traditional recipe has Limoncello liquor added as well but as I did not have any in the house I have just squeezed the juice of a lemon instead. Also you can add bits of candied lemon or orange to the cake mixture if you like.

My little sis Laura has just arrived from Italy and she is going to stay with me for some time I am over the moon! I am just so pleased to have her here with me and over the next few weeks we are going to cook some lovely recipes and Christmas party food ideas.

Ingredients

    - 250 g - 1 + 1/4 cup - 250 ml - 8 fluid oz - 500 ml - 17 fluid oz - 200 g - 1 cup - 250 g - 1 cup - 1 tsp - 1 - 4 - 2 tsbp - 60 g - 1/4 cup - to sprinkle

Instructions

Put the milk and the water in a saucepan and bring them to the boil. Gradually add the semolina stirring constantly then add the butter. Cook the semolina over a low heat for 3 to 4 minutes until the mixture has thickened.

In a separate bowl mix the eggs with the ricotta, the vanilla essence, the sugar the grated lemon rind and the limoncello (if using). Instead of the limoncello I have squeezed the juice of the lemon.

Add the semolina to the bowl with the eggs and mix well to remove any large lumps. It is normal to have a few smaller lumps with semolina.

Pour the mixture onto a well greased springform baking tin measuring approx 22 cm or 8 inch diameter and cook for 40 minutes at 190C / 370F or until golden on top.


Mini ricotta + parmesan cheesecakes

hated. i hated cheesecake. i used to love it, and then i overdosed on it by way of those little individually wrapped cheesecake bites that were big in the 90s, and then i didn't eat it again until 2010 when jeff forced a bite of ricotta cheesecake on me. it was fluffy and not at all tangy like the cream cheese cheesecakes of my youth. it blew my mind, ohmygod it was so good.

i went back to hating it because baking cheesecake at the town bakery was a real bitch. it required a lot of steps, a lot of bowls, a lot of patience that i didn't yet have, and it wasn't as fun to decorate as the other cakes. (no offense to the cheesecake at the town bakery, people go gaga over it.)

but this cheesecake requires some patience, no?

it does, kind of. but i understand it now. i understand that in order to avoid cracks in a cheesecake, you need to cool it down gradually. you can't just take it out of the oven and wham-bam flip it onto a cooling rack. you have to caress it out of the oven, gently do this, gently do that, sing it a song, and then let it chill. but (!!) because these cheesecakes are miniature, all of that cooling down business is sped up, and if you want to eat one before the whole process has completed, you can and no one will notice because it's not like you have to take a slice out of one big cake. also (. ) only one bowl is required. one!

shavuot is coming! and on shavuot, we eat dairy.

why is this cheesecake different from all the other cheesecakes?

i follow this stranger on social media who recently made a mention of a *parmesan* cheesecake that he had in barcelona and it was so umami-y and good. that inspired me to add parmesan to my long-time-coming foray into ricotta cheesecake. i don't remember the stranger's name or his handle. (if you're reading this, barcelona cheesecake man, thank you!!) additionally, correct me if i'm wrong, but i don't think that authentic italian ricotta cheesecakes normally have a crust. but crust! it's my favorite part. so i added one, and it takes up almost a third of the entire cake, a ratio that i am ok with.

describe this cheesecake in 19 words.

fluffy, creamy, light, slightly sweet, cute, a good beginner's cheesecake, lemony, polite, and with a subtle aftertaste of parmesan.


Serving suggestions

Why not make a meal of it? Surround the baked cheese with roasted tomatoes plus olives, raw or blanched vegetables, dried fruit, nuts, assorted charcuterie and bread. Such a crowd-pleaser but above all, that’s easy entertaining!

Roasted truss tomatoes are super easy! Firstly a drizzle of olive oil then a sprinkle of salt, before you bake tomatoes alongside the ricotta.

If you choose larger tomatoes, cut in half and place cut side up in a baking tray and roast exactly the same way.

If you need a quick and easy appetiser, then look no further because this is the recipe for you. This Baked Ricotta with Roasted Tomatoes ticks all the boxes and I know you’ll love it.


New Yorkers perfected the cheesecake

True New York cheesecake is the platonic ideal of the dessert – pure, unadulterated, no flavor swirls or toppings needed. It's dense and rich and there's just no way you could manage one of those super-sized slices you see at some other places where their cheesecakes are so light and fluffy they're more like cheese mousse in a cookie crust.

According to What's Cooking America, credit for the original New York cheesecake goes to German-born deli owner Arnold Reuben, a man who's also one of the alleged inventors of the sandwich that bears his name. While Reuben may have been the one to come up with the original recipe, the most iconic of all New York cheesecakes were the ones served by Lindy's. Food writer Arthur Schwartz, quoted in Saveur, revealed the reason behind Lindy's cheesecake excellence: it seems that restaurant owner Leo Lindemann hired Reuben's pastry chef right out from under his nose. In case you're wondering, Lindy's recipe calls for an egg dough crust (not a graham cracker one) with a filling made from cream cheese, sugar, a little bit of flour, eggs, and cream flavored with vanilla, lemon, and orange zest.


Lemon and Ricotta Join Forces in This Tart and Tangy Cheesecake

Broadly speaking, I don't often publish recipes for minty, citrusy, or nutty cakes and cookies, since these flavors are easily achieved using essential oils, extracts, and flower waters rather than technique. Any cake can be an almond cake if you've got the right extract!

When I make exceptions to this rule, it's for recipes that offer a more holistic approach—for example, a coconut layer cake made with aromatic coconut oil, coconut milk, and ground coconut, rather than extract alone.

That's the angle I decided to take here. The result is a lemon cheesecake that owes its complex flavor profile to freshly squeezed juice, grated zest, essential oil, and flower water. That combination creates layers of acidity, flavor, and aroma that give the cheesecake a lemon flavor that isn't too astringent, bitter, or harsh.

While these ingredients could certainly be incorporated to taste in my classic New York-style cheesecake, I wanted to match the light and refreshing qualities of lemon with a cheesecake that would be a little more cottony and light, rather than creamy and rich. Which brings us to the secret ingredient: ricotta.

Ricotta can be a tricky ingredient to work with, as its flavor, texture, and appearance (not to mention its composition in terms of moisture, fat, and protein) can vary so widely from one brand to another, resulting in a cheesecake that's hardly ever the same from batch to batch.

And yet those different expressions needn't be a bad thing so long as the recipe is rooted in a good-quality ricotta that you love, the results will always be delicious. What's important is to use a brand of ricotta you absolutely love if you find one that feels grainy or chalky, it won't get any better in cheesecake form. So play the field try some different styles, and know that my brown butter ricotta cookies CAN transform grainy ricotta into great cookies, so there will always be a home for the brands that don't make the grade for cheesecake.

Having tested more than a few brands for this recipe, my favorites have been Murray's and Bel Gioioso (both found in the deli section of my local Kroger, rather than in the dairy case), Calabro, and White Rose. On my last visit to New York, I also scored a few tubs of sheep's whey ricotta at Sahadi's from The Ricotta & Cheese Factory. We don't brand-shame on Serious Eats, but two of the most readily available organic ricotta brands here in the US both proved to be abysmally gritty.

The true foundation for this cheesecake is the crust, which you can create with almost any sort of cookie crumb—provided you like the idea of how it sounds with lemon. My personal favorites have been homemade gingersnaps, gingerbread, lemon-ginger creams (wafers only), Biscoff-style speculoos cookies, and homemade graham crackers, although store-bought or gluten-free alternatives to any of these options will work equally well.

For me, the sharp note of spice in gingerbread is the perfect note of contrast for lemon at any time of the year, but it's a particularly convenient option if that's something you bake often around the holidays. Whatever type of crumbs you choose, simply combine them with a little melted butter and a pinch of salt in the bottom of a cheesecake pan.

Here, I'm using my signature eight- by four-inch loose-bottom pan from LloydPans, but this recipe is more flexible than some of my others in terms of the exact pan involved. I do find the loose bottom–style to be the most convenient for unmolding, and I like how the added height of a four-inch pan keeps this cheesecake so creamy and thick.

Unlike my other recipes, I like preparing this one in a 14-cup food processor its blades effortlessly emulsify the cream cheese and ricotta without aeration while better distributing the bits of zest (which tend to get stuck along the paddles of a stand mixer).

A food processor also slashes prep time for the batter down to about 90 seconds just blitz the cheeses, sugar, and flavoring together until smooth, then quickly pulse in the whole eggs, and pour the batter into the prepared pan.

To keep the cheesecake's texture dense and thick, I bake it low and slow at just 225°F, which obviates the need for a water bath, further simplifying the recipe. The cheesecake's ready when it's bouncy and firm to the touch around the edges, although a little wobbly in the dead center, with a pale color throughout.

This translates to an internal temperature of about 155°F, which generally takes me about three-and-a-half hours to reach, but the exact timing will vary depending on your cheesecake pan and the accuracy of your oven, so keep a close eye on the cheesecake as it bakes and pay more attention to the physical cues than your clock.

Once the cheesecake has fully cooled, it's a cinch to unmold from a loose-bottom pan: just place it over a large jar or can and slide off the sides. To play up the lemony flavor, try serving it with a sprinkling of candied lemon peel or spoonfuls of your favorite jam. If you're feeling fancy, my fruit syrup for ice cream serves nicely as a glaze, and around the holidays, the cranberry jam from my cranberry trifle is a bang-up topping for a lemon cheesecake, too.


For this elegant, no-bake cheesecake, Nicolaus Balla ferments his own farmer’s cheese (a kind of cottage cheese). Ricotta mixed with cream cheese makes a delicious substitute for the filling, which is incredibly light, delicately sweet and wonderful inside the crumbly graham cracker crust. This summer dessert is perfect for your warm weather dinner party.

Christina Holmes Christina Holmes

For this elegant, no-bake cheesecake, Nicolaus Balla ferments his own farmer&aposs cheese (a kind of cottage cheese). Ricotta mixed with cream cheese makes a delicious substitute for the filling, which is incredibly light, delicately sweet and wonderful inside the crumbly graham cracker crust.