Lemon Cheesecake Cupcakes

• Preheat oven to 325 degrees Fahrenheit, and prepare a standard 12-cup muffin tin with paper liners. Set aside until you’re ready to bake.

Crust:

• Combine the graham cracker crumbs, sugar, and salt in a small bowl. Stir together until thoroughly blended.
• Add the melted butter and stir to distribute evenly.
• Divide the mixture between the muffin cups – it should be about 1 to 1 1/2 tablespoons each – and press into the bottom of each paper muffin cup.
• Bake for about 5 minutes, and then remove from the oven and set aside to cool while you make the filling.

Filling:

• Add the cream cheese, sugar, and flour to a bowl, and beat by hand or with a mixer until well blended.
• Add the ricotta, vanilla extract, lemon juice and zest as you continue to beat the mixture thoroughly.
• Add the eggs one at a time, beating thoroughly after each one.
• Divide the batter between the 12 muffin cups and fill to within 1/8 inch of the paper liner.
• When they are all filled, tap the muffin pan on the counter a couple of times to settle the batter.
• Bake in the oven for about 25 minutes. The cupcakes will still look moist in the center, but will set as they cool.
• Turn off the oven crack the door open, leaving the cheesecakes inside to cool for 5 to 10 minutes.
• Transfer to a wire rack to cool completely, and chill for at least 1 hour in the fridge before serving.
• Just before serving, top with freshly grated lemon zest, and a slice of lemon.