No Bake Lemon–Ricotta Cheesecakes With Mixed Berry Compote

• 1/3 cup sugar
• 1/3 cup ricotta
• 8 oz light cream cheese, softened
• None None Finely grated zest and juice of 1 lemon
• 2 tbsp boiling water
• 1/2 tsp powdered gelatin
• 4 None round crisp shortbread or other cookie
• 2/3 cup frozen mixed berries

1. Grease four 4-oz ramekins. Line bases with parchment.
2. Using an electric mixer, beat half the sugar with ricotta until smooth. Beat in the cream cheese, and lemon zest and juice.
3. Combine boiling water and gelatin in a small bowl; stir until dissolved. Beat into lemon mixture.
4. Spoon the mixture into the ramekins. Top with the cookies, pressing down lightly; chill for 3 hrs or until set.
5. Combine the remaining sugar, berries and 1 tbsp water in a small saucepan. Cook for 5 mins on medium heat, stirring, until the sugar dissolves; cool.
6. Turn out the cheesecakes and drizzle with the berry sauce.

sugar, ricotta, light cream cheese, lemon, boiling water, powdered gelatin, round crisp shortbread

Taken from recipes-plus.com/api/v2.0/recipes/29187 (may not work)