Dessert

Individual Lemon Ricotta Cheesecakes

Name: Individual Lemon Ricotta Cheesecakes
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 5 servings
Ingredients: 8 ounces cream cheese, at room temperature; 3 large eggs, at room temperature; 1/4 cup all-purpose flour; Assorted berries or 1/2 cup graham cracker crumbs, optional; 2 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1 cup milk, at room temperature; 16 ounces whole-milk ricotta, at room temperature; 1 1/2 cups sugar; 1 teaspoon vanilla extract

16 September 2026

Not yet ratedRate Recipe

Total Time65 Mins

Serves5

Per Serving$1.51

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The recipe Individual Lemon Ricotta Cheesecakes can be made in about 1 hour and 5 minutes. This recipe serves 5 and costs $1.51 per serving. One portion of this dish contains approximately 17g of protein, 21g of fat, and a total of 597 calories.

Vegetarian Dessert Cheese Eggs

Method:

1
Preheat oven to 350F. Have ready a large baking pan, and put a kettle of water on stove to boil.
2
In a large bowl, using an electric mixer on medium speed, beat cream cheese with flour and sugar until smooth.
3
Add eggs, one at a time, beating well after each addition. Stir in ricotta, milk, vanilla, lemon juice and zest. Divide mixture among 8 6-oz. ramekins or custard cups and set each in baking pan.
4
Place pan in oven and carefully pour in enough boiling water to reach halfway up sides of ramekins.
5
Bake until cheesecakes are set in center and not jiggly, about 45 minutes. Carefully remove baking pan from oven and let ramekins sit in water for 15 minutes.
6
Remove ramekins to a wire rack and let cheesecakes cool completely. Cover each with plastic wrap and refrigerate for at least 4 hours before serving.
7
Top each cheesecake with berries or cookie crumbs, if desired, just before serving.