Lemon Ricotta Ramekin Cheesecakes

ricotta ramekin cheesecakes on a serving tray

5 from 7 votes

Lemon Ricotta Ramekin Cheesecakes

These Italian-style lemon ricotta ramekin cheesecakes are made with ricotta and mascarpone cheeses, Greek yogurt and lemon zest for easy individual-sized desserts.

Prep Time15

Cook Time35

Cooling Time4 20

Total Time5 10

Course: Dessert

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 399kcal

Author: Sarah Trenalone

Equipment

electric hand mixer
4 6-ounce ramekins

Ingredients

Graham Cracker Crust (Optional):

¾ cup graham cracker crumbs, finely ground (~4 graham crackers) Use gluten-free graham crackers if needed
2 tablespoons sugar
3 tablespoons melted butter

Ricotta Cheesecake:

1 quart water for water bath (amount approximate)
4 ounces ricotta (whole milk)
4 ounces mascarpone Half of a standard-size container
¼ cup plain Greek yogurt (whole milk)
2 tablespoons sugar
½ teaspoon vanilla extract
½ lemon, juiced and zested
1 egg
fresh berries, warmed jam (optional, to serve)

Instructions

Graham Cracker Crust:

Preheat oven to 375°F.
Mix together the graham cracker crumbs, sugar, and butter until well blended. Texture should resemble wet sand.
Divide mixture between four 6-ounce ramekins.
Use your fingers to press the cracker mixture into the bottom and partially up the sides of the ramekins.
Place ramekins on a baking sheet. Bake 7 minutes.

Cheesecake:

Lower oven heat to 350ºF.
Begin boiling water in a tea kettle (or in a small pot).
Add ricotta, mascarpone, Greek yogurt, sugar, and vanilla to a large mixing bowl. Use an electric hand mixer on medium-high to whip until ingredients are well combined. Add the lemon zest and lemon juice and mix whip again.
Add the egg to the cheese mixture, and whip on low until egg is incorporated.
Scoop cheesecake mixture into the ramekins, dividing evenly. Use a rubber spatula to smooth the cheesecake mixture.
Place ramekins into a large baking dish.
Carefully pour the hot water into the casserole dish, taking care not to splash water into the ramekins. Add water until the water-level reaches halfway up the ramekins.
Bake cheesecake about 25 minutes. Cakes should be set along the edges, but still slightly wiggle in the center when moved.
Carefully remove cakes from the water bath, and allow them to fully cool (about 30 minutes), and then chill in the fridge for at least 4 hours.
Serve within 2 days. Optionally, top with berries and warm jam before serving.

Notes

Pan Size:

This recipe was tested in 6-ounce ramekins and is not intended for use in a springform pan.
If you change the pan size, be aware that the cook time will need to be adjusted.
There is not enough batter to fill a full 8" springform pan.

Gluten-Free Preparation Options:

Use gluten-free certified graham crackers.
Skip the crust entirely. These cheesecakes are delicious without a crust.

Make-Ahead Options:

Graham cracker crust can be prepared up to 3 days before baking. Refrigerate until ready to use.
Cheesecakes can be baked up to 2 days before serving. Refrigerate until ready to serve.
Cheesecakes can also be wrapped tightly and frozen for up to one month. Thaw in the fridge for about 8 hours before serving. (Keep in mind that you'd be freezing your ramekins, so freezing may or may not be a great option for you.)

Nutrition