Ingredients
- 4 sheets graham crackers, crushed
- 2 tablespoons butter, melted
- 1 cup part-skim ricotta cheese
- 1 cup light cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Chef notes
These mini (but mighty) treats are rich, creamy and oh-so-satisfying when a cheesecake craving strikes. Feel free to get creative with tasty toppings — my family loves to eat them with fresh strawberries and a sprinkle of crushed graham cracker or aerated whipped cream and dark chocolate chips. Say cheese(cake)!
Preparation
For the crust:
1.Preheat oven to 325°F. Line a muffin tin with 10-12 liners. Set aside.
2.Mix the crushed graham cracker and melted butter until thoroughly combined. Evenly distribute graham cracker mixture among muffin liners and press down on each with the bottom of a spoon or small measuring cup.
3.Place in oven and bake for about 5 minutes, or until slightly golden brown. Set aside and let fully cool.
For the filling:
1.Place softened cream cheese and ricotta cheese in a large bowl and beat with electric mixer for about 1 minute. Add the sugar, vanilla, lemon juice, lemon zest and egg, and mix until smooth and combined.
2.Spoon the mixture evenly on top of the cooked graham cracker crusts and bake for 18-20 minutes, or until centers are almost set (they should jiggle a little).
3.Remove cheesecakes from oven and let cool. Refrigerate cheesecakes in the muffin tin for at least 2 hours before removing from liners.
To serve:
Garnish with optional toppers, including fresh sliced strawberries, crushed graham cracker, aerated whipped cream and/or semi-sweet chocolate chips.
