Desserts

Ricotta Cheesecake Tarts

photo by:kraft

Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.

time

prep:

10 min

total:

3 hr 40 min

servings

total:

12 servings, 1 tart each

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What You Need

container (15 oz.) POLLY-O Original Ricotta Cheese

1/3

cup sugar

1/4

cup half-and-half

Tbsp. flour

tsp. grated lemon zest

Tbsp. fresh lemon juice

1/2

tsp. vanilla

eggs

ready-to-use graham cracker tart shells

cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments

Make It

PREHEAT oven to 350°F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended. Add eggs; mix well. Pour evenly into tart shells, adding about 1/4 cup of the batter to each shell.

BAKE 25 to 30 min. or until centers are almost set. Cool.

REFRIGERATE at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.

Kraft Kitchens Tips

Ricotta Cheesecake

Omit tart shells. Prepare filling as directed; pour into 1 HONEY MAID Graham Pie Crust (6 oz.). Bake at 350°F for 45 to 50 min. or until center is almost set. Cool, then refrigerate and top with fruit just before serving as directed.

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GPdogma

posted:4/9/2007

This was my first attempt at a Ricotta cheesecake so I wanted to start out with one that looked easy. I made this as the pie instead of the tarts and served strawberries and raspberries on the side. It was very easy and it tasted great! Will definitely recommend this and make this again.

xlaurax

posted:4/15/2006

I love the simplicity of this recipe, and it has a very nice elegant presentation perfect for gatherings. I left out the lemon peel, and I made half with strawberries on top, and half with a pineapple ring on top (from a can, drained) They were both very good.

a cook

posted:4/12/2004

I made the tarts for Easter and my family loved them. They are easy and delicious. Thank you.

a cook