Lemon And Ricotta Mini Cheesecakes Recipes

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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)

Provided by TipperFun

Categories     Cheesecake

Time 1h5m

Yield 8 6oz cakes, 8 serving(s)

Number Of Ingredients 11



Lemon and Ricotta Mini Cheesecakes image

Steps:

  • 1. preheat oven to 350 degrees F. Have a large pan (deep) and a kettle of water (bring kettle of water to a boil).
  • 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. (about 40-50 min depending on oven) 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 (saran wrap) 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.

Nutrition Facts : Calories 406.5, Fat 20.3, SaturatedFat 12.2, Cholesterol 143.7, Sodium 172.9, Carbohydrate 44.9, Fiber 0.1, Sugar 38, Protein 12.3

8 ounces cream cheese (room temp)
1/4 cup all-purpose flour
1 1/2 cups sugar
3 large eggs (room temp)
16 ounces whole milk ricotta cheese (room temp)
1 cup milk (room temp)
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon lemon, zest of (i add extra)
berries
fresh mint leaves (i prefer fruit and leaves...looks very beautiful!!) or graham cracker crumbs (i prefer fruit and leaves...looks very beautiful!!)

LIMONCELLO RICOTTA CHEESECAKE

Provided by Ina Garten

Categories     dessert

Time 7h50m

Yield 12 servings

Number Of Ingredients 11



Limoncello Ricotta Cheesecake image

Steps:

  • Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
  • For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
  • For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
  • Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.

Nonstick cooking spray
2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1/4 pound (1 stick) unsalted butter, melted
16 ounces cream cheese, such as Philadelphia, at room temperature
1 1/4 cup sugar
1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
1/2 cup Italian limoncello, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
5 extra-large eggs, at room temperature

LEMON RICOTTA CHEESECAKE

Looking for a delicious dessert recipe? Then check out this citrusy cheesecake baked using Progresso® Plain Bread Crumbs - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 12



Lemon Ricotta Cheesecake image

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  • Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  • Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
  • Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
  • Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.

Nutrition Facts : Calories 360, Carbohydrate 31 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 24 g

1 cup Progresso™ Plain Bread Crumbs
1/2 cup slivered almonds
1/3 cup sugar
6 tablespoons butter, melted
2 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 to 3 tablespoons grated lemon peel (1 large)
2 tablespoons fresh lemon juice
1 (15-oz.) container whole-milk ricotta cheese
3 eggs
1/2 cup whipping cream
16 candied lemon slices

LEMON RICOTTA CHEESECAKE

I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.

Provided by Liv Dansky

Categories     Cheesecake

Time 16h25m

Yield 10

Number Of Ingredients 11



Lemon Ricotta Cheesecake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
  • Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
  • Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
  • Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
  • Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg

1 ¼ cups shelled pistachios
1 ¼ cups white sugar, divided
¼ cup all-purpose flour
¾ teaspoon ground ginger
¾ teaspoon kosher salt, divided
4 tablespoons unsalted butter, melted
2 (15 ounce) containers whole milk ricotta cheese
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated Meyer lemon zest
3 tablespoons Meyer lemon juice
4 large eggs

LEMON RICOTTA CHEESECAKE

I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 14 servings.

Number Of Ingredients 14



Lemon Ricotta Cheesecake image

Steps:

  • In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.

Nutrition Facts : Calories 332 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 8g protein.

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/3 cup lemon juice
3 teaspoons grated lemon zest
4 large eggs, lightly beaten
Fresh mint and lemon slices, optional

LITTLE LEMONY RICOTTA CHEESECAKE

These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.

Provided by Rozanne Gold

Yield Makes 6 servings

Number Of Ingredients 8



Little Lemony Ricotta Cheesecake image

Steps:

  • Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
  • Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Spread lemon curd over chilled cheesecakes and serve.

Nonstick vegetable oil spray
2/3 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
2 8-ounce packages cream cheese, room temperature
1 cup whole-milk ricotta cheese
2 extra-large eggs
2/3 cup purchased lemon curd

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