Lemon And Ricotta Mini Cheesecakes
Not sure where i got this from, i have made a few small changes, but made this for easter dessert and it was a favorite!! Very rich and filling. for extra flavor in the milk mixture add a little orange and lemon zest!! Suprisingly good! individual serving sizes: makes about 8 6oz cakes (in ramekins or custard cups)
Steps
1.
Preheat oven to 350 degrees f.
Have a large pan and a kettle of water.
2.
Mix cream cheese with flour and sugar untill smooth w / electric mixer on medium speed.
Add eggs one at a time , stir in ricotta , milk , vanilla , lemon zest , and kemon juice.
Pour in the custard cups or ramekins.
3.
Set each cup in the pan.
4.
Place pan in the oven , pour enough of the boiling water in the pan to reach halfway up the sides of cups.
Bake untill cheesecakes are set , and no longer jiggly in the middles.
Remove the pan from oven , but leave the cheesecakes in the water for about 15 minutes.
Remove the cups from the pan , set on a wire rack untill completely cool.
Cover each one individually and refrigerate for at least 4 hours.
5.
Top each cheesecake with berries and mint or cookie crumbs (i use strawberry slices , blueberries and raspberries w / mint leaves , color is beautiful as the cakes will have a slightly yellow color.
Ingredients
cream cheese, all-purpose flour, sugar, eggs, whole milk ricotta cheese, milk, vanilla extract, lemon juice, lemon, berries, fresh mint leaves