Little Lemony Ricotta Cheesecakes

By Chez_Alexander

Ingredients

• Cooking spray
• 2/3 cup sugar
• 1/2 cup fresh lemon juice
• 4 tsp finely grated lemon peel
• 2 8-oz packages cream cheese, room temperature
• 1 cup whole-milk ricotta cheese
• 2 extra-large eggs
• 2/3 cup lemon curd (can used jarred)

Preparation

Step 1

1. Preheat oven to 425F. Spray 8 (3/4 cup) ramekins with cooking spray.

2. Using electric mixer, beat sugar, juice, and peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta; 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.

Can be made 1 day ahead. Cover and keep chilled. To serve, spread chilled lemon curd over cheesecakes.

Makes 8 servings (cheesecakes). Each cheesecake = 10 Weight Watchers points.