Directions:
- Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
- 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. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Spread lemon curd over chilled cheesecakes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.95 Kcal (1721 kJ) | ||
| Calories from fat | 294.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.7g | 50% | |
|---|---|---|---|
| Cholesterol | 166.07mg | 55% | |
| Sodium | 301.33mg | 13% | |
| Potassium | 193.72mg | 4% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 16.06g | 64% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 11.24g | 22% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 171.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 244.13 Kcal (1022 kJ) | ||
| Calories from fat | 174.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.43g | 50% | |
|---|---|---|---|
| Cholesterol | 98.66mg | 55% | |
| Sodium | 179.01mg | 13% | |
| Potassium | 115.08mg | 4% | |
| Total Carbs | 11.56g | 6% | |
| Sugars | 9.54g | 64% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 6.68g | 22% | |
| Vitamin C | 5.7mg | 16% | |
| Iron | 0.2mg | 2% | |
| Calcium | 101.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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