Mini Ricotta Cheesecakes
Mini ricotta cheesecakes baked in ready-made mini graham cracker crusts, sweetened with honey and flavored with orange and lemon rind and a touch of cinnamon.
Servings: 10 mini cheesecakes
Ingredients
Ingredients
- ?16 ouncesricotta cheese I prefer whole milk ricotta
- ?3 eggs
- ?1 egg white
- ?1/3 cuphoney
- ?1 teaspoonvanilla extract
- ?1 tablespoonfreshly grated orange rind from about 1/2 of a medium orange
- ?1 teaspoonfreshly grated lemon rind from about 1/2 of a medium lemon
- ?1/2 teaspooncinnamon
- ?10 mini graham cracker crusts I used Keebler
- ?Raspberries optional
Instructions
Instructions
- Preheat the oven to 325°F (163°C). Arrange the 10 mini graham cracker crusts on a baking sheet for stability.
- Crack the 3 whole eggs into a bowl and set aside. Reserve the separate 1 egg white in a small bowl for brushing the crust rims.
- Lightly whisk the reserved egg white with a fork (just until slightly frothy). Use a pastry brush or clean fingertip to brush the rim of each mini crust with the egg white; set the crusts aside.
- In a blender or food processor, combine 16 ounces ricotta cheese, the 3 whole eggs, 1/3 cup honey, 1 teaspoon vanilla extract, 1 tablespoon freshly grated orange rind, 1 teaspoon freshly grated lemon rind, and 1/2 teaspoon cinnamon. Blend until the mixture is smooth and no large lumps remain.
- Divide the ricotta filling evenly among the 10 prepared crusts, filling each one nearly to the top.
- Bake on the baking sheet at 325°F for 34–36 minutes, or until the centers are just set and slightly glossy (they should feel firm to the touch but may have a slight jiggle).
- Remove the cheesecakes from the oven and let them cool completely on a wire rack. Once cooled, top with raspberries if desired.
- Serve at room temperature or refrigerate, covered with plastic wrap, for up to 2 days.
Equipment
- Oven
- Baking Sheet
- Blender or food processor
- Wire Rack
- Pastry brush
Notes
When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with themicroplaneas you move your way around the orange and lemon.
Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
Look for the mini graham cracker crusts near the Jell-O and puddings in your grocery store.
You can do this batter in a 9-inchgraham cracker crust. The baking time will be closer to 1 hour.
The raspberries are purely decoration and for a little additional flavor. You can skip them and use whipped cream on top if you prefer, or try blueberries, diced strawberries, or another favorite fruit.
Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
Look for the mini graham cracker crusts near the Jell-O and puddings in your grocery store.
You can do this batter in a 9-inchgraham cracker crust. The baking time will be closer to 1 hour.
The raspberries are purely decoration and for a little additional flavor. You can skip them and use whipped cream on top if you prefer, or try blueberries, diced strawberries, or another favorite fruit.