Recipe by ratherbeswimmin'
Not exactly like cheesecake because it’s a muffin; supposed to taste very similar.
Top Review by Feej
I'm so sorry! I really wanted to like these! But the 2 teaspoons baking soda & 1 teaspoon baking powder was just way, way too much. I knew once I tasted the batter - but went ahead & baked them anyway. I really liked the idea of the cream cheese in the batter. I may try these again some time, because it's a very unique recipe. I just need to play around with the soda/powder measurements. Thanks for posting & sorry it didn't work out for me!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup ricotta cheese (do not use nonfat)
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 1⁄2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 large egg, at room temperature
- 1⁄2 cup buttermilk
- 2 teaspoons grated lemon zest
- 1 teaspoon lemon juice
Directions See How It's Made
- Position the rack in the center of the oven; preheat oven to 375°; prepare muffin pan—spray the indentations and rims around them with nonstick spray.
- Whisk the flour, baking soda, baking powder, and salt in a bowl until uniform; set aside.
- In a small bowl, mix the ricotta cheese with 2 tablespoons of the sugar and ½ teaspoon of the vanilla until well blended; set aside.
- In a big bowl, beat the softened cream cheese and the butter with an electric mixer at medium speed for 1 minute, until smooth.
- Continue beating without disturbing until the mixture is light and pale yellow, about 2 minutes.
- Slowly pour in the remaining ½ cup sugar while beating at medium speed for about 3 minutes, or until no sugar can be felt when a little of the mixture is rubbed between your fingertips.
- Beat in the egg until well incorporated; then beat in the buttermilk, lemon zest, lemon juice, and the remaining 1 teaspoon vanilla.
- Using a wooden spoon, stir in the prepared flour mixture until moistened.’.
- Spoon 2 heaping tablespoons of batter into each muffin cup; gently spread it with the back of the spoon so that it touches the sides of the indentation and is as flat as possible.
- Mound 1 heaping teaspoon of the ricotta mixture on top of this batter in each muffin cup.
- Spoon the remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about ¾ full.
- Bake for 25 minutes or until tops are bumpy and speckled golden brown.
- Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
- Remove muffins from the pan and cool them for 5 minutes more on the rack before serving.