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Lemon Ricotta Cheesecake Cupcakes

Baker by Nature
  • 300 minutes
  • Serves 12

INGREDIENTS

1 tsp

Lemon, Fresh Zest

2

Eggs plus 1 egg yolk, large

1/2 cup

Lemon curd

1/3 cup

Lemon juice, fresh

1 1/2 tbsp

All-purpose flour

15 tbsp

Granulated sugar

1/4 tsp

Kosher salt

1 tsp

Vanilla extract, Pure

1 cup

Graham crackers

3 1/2 tbsp

Butter, Unsalted

12 oz

Cream cheese, Full-Fat

1/2 cup

Whole milk ricotta cheese