- Nonstick vegetable oil spray
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 4 teaspoons finely grated lemon peel
- 2 8-ounce packages cream cheese, room temperature
- 1 cup whole-milk ricotta cheese
- 2 extra-large eggs
- 2/3 cup purchased lemon curd
- Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
- Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Spread lemon curd over chilled cheesecakes and serve.