Individual Citrus Ricotta Cheesecakes

These simple and light, individual cheesecakes are a variation to my mom’s Italian ricotta cheesecake. She would make about 10 full sized (20cm round) cakes for our annual fete at my school in Canada, and were always the first cakes to go. They keep well in the fridge for a few days, and taste great cold.

(Makes 12 individual cakes)

1000g ricotta (preferably traditional Italian Ricotta, drained in sieve overnight to remove excess moisture)
80-100g caster sugar
1 orange, grated zest
2 lemons, grated zest
2 tsp vanilla essence
2 eggs, lightly beaten

Garnish
½ cup cream (optional)
Garnish with any strips of citrus zest (orange, lemon or lime)
OPTIONAL – Serve with dollops of passionfruit pulp

1. Preheat oven to 180C

2. Place all ingredients in bowl and mix until combined.

3. Place squares of baking paper to line 12 x ½ cup capacity muffin holes.

4. Bake for 25 minutes or until firm and golden brown. Cool in pan.

5. Whisk cream until firm.

6. Serve ricotta cakes with a small spoon of whipped cream (oprtional) and garnish with citrus zest.

7. Enjoy!

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