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 minutes mins
Cook Time35 minutes mins
Cooling Time4 hours hrs 20 minutes mins
Total Time5 hours hrs 10 minutes mins
Course: Dessert
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 399kcal
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)
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.
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.)
Calories: 399kcal | Carbohydrates: 28g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 246mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 848IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 1mg