Quick Lemon Upside-Down Cheesecake

The same flavors as a creamy cheesecake, but without the structure; serve in bowls.

• 1 cup cream cheese
• 1 cup ricotta chese
• 1 tsp vanilla
• Zest/Juice of 1 lemon
• Sugar or Honey to taste
• 1 sleeve of graham crackers
• 1 cup walnuts

Combine 1 cup each of softened cream cheese and ricotta with 1 teaspoon of vanilla, the zest of a lemon and its juice, and sugar or honey to taste; mix until evenly blended and smooth. Put the cream cheese mixture into a glass pie dish. In a food processor, combine one sleeve of graham crackers and 1 cup of walnuts; pulse until crushed and somewhat even. Top the cream cheese mixture with the crushed graham crackers and walnuts, chill if you have time, and serve.

Recipe from Mark Bittman’s Kitchen Express