Cheesecake Muffins

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Not exactly like cheesecake because it’s a muffin; supposed to taste very similar.

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Steps

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Position the rack in the center of the oven.

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Preheat oven to 375.

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Prepare muffin panspray the indentations and rims around them with nonstick spray.

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Whisk the flour , baking soda , baking powder , and salt in a bowl until uniform.

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Set aside.

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In a small bowl , mix the ricotta cheese with 2 tablespoons of the sugar and teaspoon of the vanilla until well blended.

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Set aside.

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In a big bowl , beat the softened cream cheese and the butter with an electric mixer at medium speed for 1 minute , until smooth.

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Continue beating without disturbing until the mixture is light and pale yellow , about 2 minutes.

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Slowly pour in the remaining cup sugar while beating at medium speed for about 3 minutes , or until no sugar can be felt when a little of the mixture is rubbed between your finger.

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Beat in the egg until well incorporated.

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Then beat in the buttermilk , lemon zest , lemon juice , and the remaining 1 teaspoon vanilla.

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Using a wooden spoon , stir in the prepared flour mixture until moi.

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Ingredients

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all-purpose flour, baking soda, baking powder, salt, ricotta cheese, sugar, vanilla extract, cream cheese, unsalted butter, egg, buttermilk, lemon zest, lemon juice