Makes 12 cheesecakes

These petite cheesecakes are perfect after a large Easter dinner. They can also be ready sooner than a regular-sized cheesecake, since they chill much faster. Baking the cheesecakes in a water bath—a pan filled with water—keeps them moist and prevents them from sinking in the middle. Serve with fresh berries or a fruit-based dessert sauce and a dusting of icing sugar. I like to garnish with a drizzle of melted fruit sorbet, such as mango or raspberry.

• 1¾ cups smooth light ricotta
• ½ cup low-fat cream cheese, softened
• ½ cup low-fat sour cream
• 1 egg
• 1 tsp pure vanilla extract
• 2 Tbsp freshly squeezed lemon juice
• 1 tsp grated lemon zest
• 3 Tbsp all-purpose flour
• 2/3 cup granulated sugar
• Preheat the oven to 350°F.
• Line a 12-cup muffin tin with paper muffin liners.

1. Combine the ricotta, cream cheese, sour cream, egg, vanilla, lemon juice, zest, flour and sugar in a food processor and process until smooth and creamy. Divide the mixture among the prepared muffin cups. 2. Set the muffin tin in a larger pan or on a baking sheet with sides. Pour enough hot water into the pan to come one-third to one-half up the sides of the muffin cups. Bake in the center of the oven for 20 minutes. 3. Remove the muffin tin from the water bath and cool to room temperature on a rack. Chill for at least two hours. 4. To serve, remove the paper liners and place on individual serving plates. Garnish with berries and a sprinkle of icing sugar.

Prep Time: 10 minutes Cook Time: 20 minutes

Nutritional Analysis Per Serving
Calories 130 Protein 6.2 g Fat 4.7 g Saturated Fat 2.9 g Carbohydrates 17 g Cholesterol 35 mg Fiber 0.1 g

Make Ahead
Refrigerate for one day or freeze for up to two weeks.