Mini Lemon Ricotta Cheesecakes
Ricotta is a very light Italian cheese that most people are used to eating in Lasagna. Like Mascarpone, Ricotta lends itself surprisingly well to both sweet and savory foods. I’ve used it in a pasta bake as well as ice cream!
Add a touch of lemon to anything and it’s an instant hit. These little cheesecakes are light, flavorful and not too sweet. By placing a Nilla Wafer in the bottom of the pans you save time and get a ready made crust!
These little Lemon Ricotta Cheesecakes are just the right dessert to cap off a meal.
Mini Lemon Ricotta Cheesecakes
Ingredients:
24 Nilla Wafters
2 pounds Ricotta cheese
3/4 cup sugar
2 Tablespoons all-purpose flour
4 eggs
juice of one lemon juice
zest of one lemon
24 raspberries
sugar
1 teaspoon vanilla
pinch of salt
Instructions:
Preheat the oven to 325 degrees and prep a muffin tin with liners.
In the bottom of each liner place one Nilla Wafer, flat side down. Set aside.
In the bowl of an electric mixer stir together the Ricotta, sugar, flour, eggs, lemon juice, lemon zest, vanilla and salt.
Spoon the mixer into the prepped muffin tins right over the Nilla Wafers.
Bake for 15-17 minutes depending on your oven. Let slightly in pan, then chill in the refrigerator.
Roll raspberries in sugar and place on top of the cheesecakes to serve.
