Butter the sides and bottoms of 8-10 ramekins (3 1⁄2” diameter). Dust with ground crumbs to coat. Tap off excess. Set aside. 

Combine ricotta, cream cheese, and sugar in a large mixing bowl (or bowl of stand mixer with paddle attachment). Use electric beaters to mix until well-combined and smooth. Add eggs, zest, and lemon juice, beating on medium speed to blend. Add flour and salt. Mix until well-blended and smooth. 

Pour mixture into prepared ramekins. Fill pot fitted with steamer basket insert or large, deep saucepan fitted with rack with about 1-2 inches of water. Bring to a boil over high heat. Place ramekins in steamer basket (however many fit) or on rack – water should not touch ramekins. Cover and reduce to medium-low heat. Steam for about 40 minutes. Cakes are ready when knife inserted into the center of the cake comes out clean. 

Transfer ramekins to a wire rack to cool completely, then refrigerate to chill for a minimum of 2 hours or overnight. Repeat steaming process with remaining ramekins. 

To remove from mold, insert a paring knife and/or thin spatula around perimeter of cake to gently loosen and turn out onto a plate. Invert onto serving plate (so that cake is right-side up again). Serve with lightly sweetened whipped cream and sugared berries.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 SUBSCRIBE NOW