Stepwise Method: Mini Ricotta Cheesecakes

• Preheat your oven to 325°F (160°C). This ensures your cheesecakes will bake evenly.
• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, kosher salt, and melted unsalted butter. Stir until the mixture resembles wet sand.
• Take a tablespoon of the crumb mixture and press it firmly into the bottom of each muffin cup. Use the back of a spoon or your fingers to create an even layer. Bake the crusts in the preheated oven for about 8 minutes, or until lightly golden. Remove and let them cool slightly.
• In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add in the ricotta cheese, granulated sugar, and vanilla extract. Mix until well combined.
• Add the eggs and egg yolk one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
• Finally, pour in the heavy cream and mix on low speed until just combined. Be careful not to overmix, as this can incorporate too much air.
• Pour the cheesecake filling evenly over the cooled crusts in the muffin tin. Fill each cup until they are about 3/4 full.
• Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly. They will firm up as they cool.
• Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours before serving to allow them to set fully.