Cottage cheese cheesecakes baked in ramekins

Heat the oven to 350F.

Put nine graham crackers and two teaspoons of sugar in the food processor with four tablespoons of melted unsalted butter.

Pulse about ten times, then about five more, just until it comes together; do not process it to a paste.

Distribute the crumbs evenly between six ramekins, shake them level and press them up the sides with a straight sided glass.

Bake the crusts 15 minutes, then cool them on a rack at least half an hour to room temperature.

Beat 340 grams of cottage cheese with 105 grams of sugar on medium speed about five minutes, scraping down halfway, to work the sugar fully in without aerating.

Add the sour cream, zest, lemon juice and vanilla and mix again at slightly lower speed until fully integrated and homogenous.

At lower speed add the egg and yolks slowly, about one yolk at a time, then raise the speed a little to finish.

Weigh the batter into the cooled crusts, 117 grams per ramekin out of 703 grams total.

Put a dish in the oven with a cloth in the bottom, sit the ramekins in it on the middle rack and add very hot or boiling water to come about halfway up their sides.

Bake at 350F for 25 minutes; they should still be a little jiggly in the middle, and the final internal temperature should be 150 to 155F at most.

Lift them out of the water as soon as they can be handled, cool on a rack to room temperature, then refrigerate at least a couple of hours.