Yid.Dish: Lemon Ricotta Cheesecake

By Leah Koenig

Published June 30, 2005.

Serves 6

JCarrot

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

1) 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.

2) 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.

3) 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.



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