Crustless ricotta cheesecake cups
Units
Servings
Ingredients
Cheesecake cups
- 500 g whole-milk ricotta, well drained rounded
- 100 g full-fat cream cheese, at room temperature rounded
- 45 ml pure maple syrup or mild honey rounded
- 2 large eggs, at room temperature rounded
- 20 g cornstarch rounded
- 4 g finely grated lemon zest rounded
- 15 ml fresh lemon juice rounded
- 5 ml vanilla extract rounded
- 1 g fine salt rounded
To serve
- 80 g fresh berries (optional) rounded
Method
Method
- Drain the ricotta in a fine-mesh sieve over a bowl for 30 minutes. Heat the oven to 165°C. Put a shallow roasting tin on the lower rack and carefully add 2 cm hot water to supply gentle steam.
- Grease eight wells of a standard muffin tin thoroughly and add crossed parchment strips as lifting tabs, or use eight lightly greased silicone cups. Ordinary paper liners can cling to the soft cakes.
- Process the drained ricotta and cream cheese until smooth, about 30 seconds. Add the maple syrup, cornstarch, lemon zest, lemon juice, vanilla, and salt; process just until combined.
- Add the eggs and pulse only until no streaks remain. Overmixing incorporates air and encourages cracks.
- Divide among the eight prepared wells. Bake on the middle rack, above the water tray, for 20 to 25 minutes. The edges should be set and the centers should still wobble slightly.
- Turn off the oven, open the door slightly, and leave the cups inside for 10 minutes. Cool in the tin for 30 minutes, then lift out carefully and refrigerate for at least 2 hours.
- Serve cold or cool, with a few fresh berries if wanted.
Added Sugar Check
The maple syrup or honey contributes about 36 to 39 g added sugar to the batch, or about 4.5 to 4.9 g per cup. Check the product label for a precise calculation.
For a no-added-sugar version, replace it with 45 g powdered cup-for-cup monk-fruit/erythritol baking blend and add 20 ml milk. The cups may brown less and can taste slightly cooler on the palate.
Notes
- Naturally gluten-free when the ricotta, cream cheese, cornstarch, sweetener, and vanilla are verified gluten-free.
- For someone with celiac disease, use a clean sieve, processor, muffin tin or silicone cups, utensils, and work surface. Avoid ingredients from shared bulk bins.
- Ricotta moisture varies considerably. Draining is essential for a creamy rather than watery set.
- Refrigerate covered for up to 4 days. For best texture, do not freeze.
Sources Consulted
- King Arthur Baking, “Ricotta Pie”
- Food Network, “Individual Orange and Chocolate Cheesecakes”, individual-cup and water-bath technique
- Celiac Disease Foundation, “Sources of Gluten”