Lemon Ricotta Ramekin Cheesecakes
User Reviews
5
Lemon Ricotta Ramekin Cheesecakes
Description
This recipe assembles a batter from ricotta, mascarpone, and Greek yogurt sweetened with sugar and flavored with vanilla and lemon zest and juice. An egg binds the mixture before it is spooned into small 6-ounce ramekins. Optionally, a graham cracker crust made from crumbs, sugar, and butter can line the ramekins to add texture and sweetness. The ramekins are baked in a water bath to ensure gentle, even cooking.
The cheesecakes set with a delicate, creamy texture accented by the brightness of lemon. Their individual size makes them an elegant single-serving dessert. Fresh berries or warmed jam complement the lemon flavor and add visual appeal.
The recipe notes that these cheesecakes can be made in advance and refrigerated for up to two days, or frozen for up to one month if properly wrapped. Crusts can be prepared up to three days ahead as well. Adjust bake times if using different pans, as this recipe is designed specifically for 6-ounce ramekins.
Ingredients
Graham Cracker Crust (Optional):
- ¾ cup graham cracker crumbs Use gluten-free graham crackers if needed, finely ground, ~4 crackers
- 2 tablespoons sugar
- 3 tablespoons butter melted
Ricotta Cheesecake:
- 1 quart water for water bath; amount approximate
- 4 ounces ricotta cheese whole milk
- 4 ounces mascarpone Half of a standard-size container
- ¼ cup Greek yogurt plain, whole milk
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ lemon juiced and zested
- 1 egg
- berries fresh berries; warmed jam; optional, to serve
- jam fresh berries; warmed jam; optional, to serve
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.
Notes
- Use 6-ounce ramekins as specified; different pan sizes require bake time adjustment.
- For gluten-free options, use certified gluten-free graham crackers or omit the crust entirely.
- Prepare graham cracker crust up to three days before baking and refrigerate until use.
- Once baked, cheesecakes can be refrigerated for up to two days before serving.
- Cheesecakes can be frozen (ramekins wrapped), then thawed in the fridge about 8 hours before eating, though freezing ramekins may not suit all preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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