Recipe information
Yield
Makes 6 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 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. 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.
Step 2
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.
Step 3
Spread lemon curd over chilled cheesecakes and serve.