Image by JCarrot

Serves 6

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.

Are you one of our 2%?

Did you know that only 2% of Forward readers donate to support our nonprofit newsroom? That 2% make it possible for millions to read the Forward without a paywall or subscription — removing any barriers to the full and fair Jewish story.

But while the Forward is free to read, it isn’t free to produce. Big stories — like deep dives into the antisemitism data, political scoops or reporting trips to college campuses  —  take months of research and fact-checking. All while we keep you informed of what you need to know each day.

Don’t just read the Forward — invest in it. Support our work today!

— Rachel Fishman Feddersen, Forward Publisher & CEO

Support our mission to tell the Jewish story fully and fairly.

$120 $180 $360 OTHER AMOUNT