Mini Ricotta Cheesecake

Vegetarian • 40 mins to make • Makes 18 mini cakes

Produce

1 Lemon, zest from

Refrigerated

2 Eggs, large

Condiments

1 Chocolate sauce

Baking & Spices

1 1/2 tsp Flour
1/2 cup Granulated sugar
3/4 tsp Vanilla extract

Oils & Vinegars

1 Cooking spray

Dairy

3/4 lb Natural & kosher ricotta
  • Lisa Schick

    1. Preheat the oven to 350 degrees . Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon zest and flour. 2.Using a mini muffin tin you can line or just spray with cooking spray as I did.  I used about 18 cups.   Spoon the cheese mixture into the  cups. Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto ...

  • Adrienne Cirillo

    Mini Ricotta Cheesecake Recipe with large eggs, vanilla extract, granulated sugar, ricotta, lemon, flour, cooking spray, chocolate sauce

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