Lemon Ricotta Ramekin Cheesecakes
User Reviews
5.0
21 reviews
Excellent
Lemon Ricotta Ramekin Cheesecakes
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These Italian-style lemon ricotta ramekin cheesecakes are made with ricotta and mascarpone cheeses, Greek yogurt and lemon zest for easy individual-sized desserts.
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Ingredients
Graham Cracker Crust (Optional):
- ¾ cup graham cracker crumbs, finely ground (~4 graham crackers) Use gluten-free graham crackers if needed
- 2 tablespoons sugar
- 3 tablespoons melted butter
Ricotta Cheesecake:
- 1 quart water for water bath (amount approximate)
- 4 ounces ricotta (whole milk)
- 4 ounces mascarpone Half of a standard-size container
- ¼ cup plain Greek yogurt (whole milk)
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ lemon, juiced and zested
- 1 egg
- fresh berries, warmed jam (optional, to serve)
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Instructions
Graham Cracker Crust:
- Preheat oven to 375°F.Mix together the graham cracker crumbs, sugar, and butter until well blended. Texture should resemble wet sand.Divide mixture between four 6-ounce ramekins.
- Use your fingers to press the cracker mixture into the bottom and partially up the sides of the ramekins.Place ramekins on a baking sheet. Bake 7 minutes.
Cheesecake:
- Lower oven heat to 350ºF.Begin boiling water in a tea kettle (or in a small pot).Add ricotta, mascarpone, Greek yogurt, sugar, and vanilla to a large mixing bowl. Use an electric hand mixer on medium-high to whip until ingredients are well combined. Add the lemon zest and lemon juice and mix whip again.Add the egg to the cheese mixture, and whip on low until egg is incorporated.
- Scoop cheesecake mixture into the ramekins, dividing evenly. Use a rubber spatula to smooth the cheesecake mixture.
- Place ramekins into a large baking dish. Carefully pour the hot water into the casserole dish, taking care not to splash water into the ramekins. Add water until the water-level reaches halfway up the ramekins.
- Bake cheesecake about 25 minutes. Cakes should be set along the edges, but still slightly wiggle in the center when moved.Carefully remove cakes from the water bath, and allow them to fully cool (about 30 minutes), and then chill in the fridge for at least 4 hours.Serve within 2 days. Optionally, top with berries and warm jam before serving.
Equipments used:
Notes
- Pan Size:
- Gluten-Free Preparation Options:
- Make-Ahead Options:
- This recipe was tested in 6-ounce ramekins and is not intended for use in a springform pan.
- If you change the pan size, be aware that the cook time will need to be adjusted.
- There is not enough batter to fill a full 8" springform pan.
- Use gluten-free certified graham crackers.
- Skip the crust entirely. These cheesecakes are delicious without a crust.
- Graham cracker crust can be prepared up to 3 days before baking. Refrigerate until ready to use.
- Cheesecakes can be baked up to 2 days before serving. Refrigerate until ready to serve.
- Cheesecakes can also be wrapped tightly and frozen for up to one month. Thaw in the fridge for about 8 hours before serving. (Keep in mind that you'd be freezing your ramekins, so freezing may or may not be a great option for you.)
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
28g
(9%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
246mg
(10%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
848IU
(17%)
Vitamin C
7mg
(8%)
Calcium
138mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 246mg | 10% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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