I am sure this recipe can be made gluten free since there is so little flour, but I haven't tried it yet. This version of cheesecake without crust really allows the flavor of ricotta (I'm partial to Natural and Kosher brand) to shine and it glows. Confession time, I don't like cheesecake and if I am going to eat it I need chocolate. That is why I garnished with this chocolatey fudge sauce, it looked pretty and made it a dessert we all fought over. (I really like the one by Coop's Micro Creamery. They even have a vegan one.) I also added some mini chocolate chips to the mix, optional if you are a chocaholic like me.
- Cook Time
- Prep Time
- 18 mini cakesServings
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 3/4 pound Natural & Kosher Ricotta
- Zest from 1 lemon
- 1 1/2 teaspoons flour
- Cooking spray
- Chocolate sauce
1. Preheat the oven to 350 degrees .
2. Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon zest and flour.
3. Using a mini muffin tin you can line or just spray with cooking spray as I did. I used about 18 cups. Spoon the cheese mixture into the cups.
4. Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath. Bake until the cheesecake centers are just set, about 20 minutes. Remove the muffin pan from the baking sheet. If the cakes are not fully set, you can put them back in without the water bath for another 5-10 minutes. Then remove and allow to cool.
5. When ready spread your favorite chocolate sauce on the plate and/or on top of each cake.