INDIVIDUAL RICOTTA CHEESECAKES
Adapted from Beatrice Ojakanga’s “Petite Sweets”, these individual sized desserts really do give the New York Cheesecake experience, except they are much, much fewer in calories. I used 3 small [2 oz] and 3 large [4 oz] ramekins. The small ramekins produced a satisfactory amount for a single serving and the large ones, I found, were a little too large for a single serving. This dessert is easy to make and the cranberry sauce is just the right amount to serve on top of eight 2 oz servings.
187.5 g [12 oz] light cream cheese -->; this amounts to 3/4 of a 250g block of cream cheese, at room temperature [room temp is important!]
3/4 cup ricotta cheese
2 large eggs
1/2 tsp pure vanilla extract
1/2 cup sugar
1/2 cup half and half
1 cup fresh or frozen cranberries
1/4 cup water
1/4 cup sugar
1 pinch of finely grated orange grind
• Preheat the oven to 250F.
• Have available eight small [2 oz] ramekins.
• Adjust oven rack to center position.
• In a large bowl, using an electric mixer on medium speed beat the room temperature cream cheese for 2 minutes or until light and fluffy.
• Add the ricotta and mix until blended.
• Add the eggs, 1 at a time, mixing after each addition until completely incorporated.
• Add the vanilla, sugar, and whipping cream and mix until combines.
• Divide the batter among the ramekins.
• Place the ramekins in a large, rimmed baking dish and place on the oven rack.
• Pour enough hot water into the pan around the ramekins to reach about halfway up the sides.
• Bake for 45 minutes, until set.
• Meanwhile make the cranberry sauce.
• Place the cranberries, water, and sugar in a saucepan over medium-high heat and bring to a boil.
• The skins of the cranberries should all burst within a minute.
• Remove from the heat, set aside to cool slightly, then cover and refrigerate for 3 hours or until chilled through.
• After 45 minutes in the oven the top should not have changed color at all.
• Remove the ramekins from the oven and from the water bath.
• Set aside to cool slightly, then refrigerate for 3 hours or until chilled through.
• Spoon the chilled cranberry sauce over the chilled custards and serve.
• Yields eight 2oz servings
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