Mini Ricotta Cheesecakes
User Reviews
5
Mini Ricotta Cheesecakes
Description
The crust is made by pulsing graham crackers with sugar and salt, then stirred with melted butter and pressed into muffin liners. Pre-baking the crust ensures a crisp base that holds up to the moist filling. The cheesecake filling blends softened cream cheese and ricotta until smooth, incorporates sugar and vanilla for sweetness and flavor, then carefully adds eggs and yolk to provide structure and richness. Heavy cream lightens the mixture creating a creamy, silky texture when baked.
Baking at a moderate temperature helps the cheesecakes set gradually without cracking, resulting in tender mini cheesecakes suitable for individual servings. Paper liners and a non-stick spray aid in easy removal. These mini cheesecakes can be served plain or accompanied by fruit, sauces, or toppings as desired.
Ingredients
For the Crust:
- 1 cup graham crackers pulsed into crumbs
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 unsalted butter 1/2 tablespoon, melted
For the Ricotta Cheesecake Filling:
- 12 ounces cream cheese full-fat, very soft, use brick-style for best results
- 1/2 cup ricotta cheese whole milk, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg large plus 1 egg yolk, at room temperature
- 1/3 cup heavy cream
Instructions
- Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.
For the Crust:
- In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling. Reduce the oven temperature to 300 degrees (F).
For the Ricotta Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese until smooth. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. Turn the mixer off and, using a rubber spatula, gently stir in the cream, mixing until evenly combined.
- Divide the filling evenly among cups, pouring it on top of the prepared crust layer. The molds will be very full.
- Bake in preheated oven for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Remove the pan from the oven and place the pan on a wire rack to cool completely. Once cool to the touch, place the pan in the fridge to chill for at least 2 hours. Once the cheesecakes are completely cool, you can remove them from the pan.
- Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.
User Reviews
Overall Rating
5
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