Light Lemon Ricotta Cheesecakes

So this is the recipe I used to make the Light Lemon Ricotta Cheesecakes for Brent's Father's Day Celebration. He just loves anything lemony... I had some light ricotta cheese to use up so I searched the Internet again for lemon/ricotta desert things... we love cheesecakes so I thought I would give it a try. I followed the recipe- but the crust burnt (boo!) So below you will find adapted directions for my attempt at this so here was my attempt at a recipe.

Little Lemony Ricotta Cheesecakes

Adapted from (https://eggsonsunday.wordpress.com/2008/04/05/little-lemony-ricotta-cheesecakes/)

Ingredients (for twelve mini (2-inch) cheesecakes, or four 3/4 cup ramekins.)

For the crust:

12 graham crackers

6 tbsp melted unsalted butter

For the cheesecake:

1/3 cup sugar

1/4 cup fresh lemon juice

2 teaspoons finely grated lemon peel

1 8-ounce package  light cream cheese, room temperature

1/2 cup light ricotta cheese

1 large egg

1/3 cup lemon curd ( I couldn't find any so I used a can of lemon pie filling)

Directions:

Prepare the crust ( I have altered these directions so that you don't burn you crust).

Preheat the oven to 325 degrees F.

In the bowl of a food processor, place the graham crackers. Blitz until they’re finely ground, then add the melted butter and process again until thoroughly moistened.

Divide the graham crumbs among the wells of the mini cheesecake pan, then use your fingers to press the crumbs down firmly to flatten them into the bottom of the wells.

Place the pan in the oven and bake for about 5-8 minutes, until the graham crusts are turning golden brown around the edges and are slightly puffed and set in the center. Remove the pan from the oven and let it cool slightly.

Put the oven to 425F.

Prepare the filling:

Using an electric mixer, beat together the sugar, lemon juice, and lemon peel until the sugar dissolves. Add the cream cheese and ricotta and beat until well blended, about 1 minute. Add the egg and beat until incorporated.

Bake the cheesecakes:

Divide the batter among the wells of the pan (pour it directly over the pre-baked graham crusts.)

Place the cheesecakes in the oven and bake at 425 F for about 18 minutes, until puffed and set around the edges (the middles will still be a little jiggly.) Cool on a rack, then chill until cold – about 2 hours. The centers will cave in a little, but that’s okay – you’re going to cover it up with lemon curd!

When ready to serve, spoon a generous dollop of lemon curd into the center of each cheesecake and swirl around a bit with the back of a spoon. Serve garnished with a few more strips of lemon peel, if desired.

Et voila, since my crust didn't work out... I crumbled it all around the cheesecake and topped with berries.