LEMON RICOTTA CHEESECAKE CUPCAKES

LEMON RICOTTA CHEESECAKE CUPCAKES

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: one dozen cheesecake cupcakes

Serving Size: 1 cheesecake cupcake

Ingredients

For the Crust:
1 cup Graham Crackers, pulsed into crumbs
3 tablespoons Granulated Sugar
1/4 teaspoon Kosher Salt
3 and 1/2 tablespoons Unsalted Butter, melted

For the Ricotta Cheesecake Filling:
12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
1/2 cup Whole Milk Ricotta Cheese, at room temperature
3/4 cup Granulated Sugar
1 teaspoons Pure Vanilla Extract
2 large Eggs plus 1 Egg Yolk, at room temperature
1 and 1/2 tablespoons All-purpose Flour
1/3 cup fresh lemon juice
1 teaspoon Fresh Lemon Zest
1/2 cup lemon curd

Read more >> at http://bakerbynature.com/lemon-ricotta-cheesecake-cupcakes/

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