This will satisfy anyone’s cravings, but especially those who love lemon desserts. The lemon curd is what makes this dessert so exceptional, and the miniature size is perfect for a sweet little ending to any meal.
RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. To make the cheesecakes, combine the ricotta, cream cheese, sour cream, egg, sugar, flour, lemon juice and zest in a food processor. Purée until smooth. Divide the mixture among the prepared muffin cups.
3. Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups. Bake in the center of the oven for 20 minutes or until almost set (it’s okay if the centers are slightly loose).
4. Remove the muffin tin from its water bath. Let cool on a wire rack. Chill.
5. Meanwhile, prepare the curd by placing the sugar, cornstarch, water, lemon zest and juice in a small saucepan. Whisk until smooth. Place on medium heat, bring to a simmer and cook for 2 minutes, whisking constantly, until the mixture begins to thicken.
6. Beat the egg yolk in a separate bowl. Slowly add half of the lemon mixture to the yolk and whisk until combined. Pour back into the skillet and continue to cook on the lowest heat for 2 minutes, until smooth and slightly thickened, whisking constantly. Cool and serve over chilled cheesecakes. Decorate with strawberry slices.
INGREDIENTS
1 1/2 cups light ricotta (5%)
1/2 cup light cream cheese (about 4 oz), softened
1/3 cup low-fat sour cream
1 large egg
3/4 cup granulated sugar
3 Tbsp all-purpose flour
2 Tbsp lemon juice
1 Tbsp lemon zest
1/4 cup granulated sugar
2 tsp cornstarch
1/2 cup water
1 tsp lemon zest
2 Tbsp lemon juice
1 egg yolk
12 sliced strawberry pieces
NOTES
Nutritional Analysis per Serving
Calories 150
Protein 5.3 g
Fat 4.4 g
Saturated Fat 2.5 g
Carbohydrates 22 g
Cholesterol 51 mg
Sodium 91 mg
Fiber 0.2 g
Prep Time: 15 minutes
Bake Time: 20 minutes
Make Ahead: Prepare the day before and refrigerate. If the curd is too thick, gently reheat in the microwave.
Serves 12 cheesecakes
Nutrition Watch: Sour cream is a source of calcium. Use the lower-fat varieties to reduce the fat, cholesterol and calories; they are just as delicious. Regular sour cream has 14% fat.
