18 large rectangles graham crackers
a good pinch of kosher salt
10 tbsp unsalted butter, melted
1/4 c flour
1 c sugar
1 tsp kosher salt
1/2 c shredded gouda (we like Big Ed’s Gouda by Saxon)
30 oz Lamagna whole milk ricotta
zest of one lemon
juice of 1/2 lemon
2 tsp vanilla extract
1/2 tsp almond extract
4 large eggs
1 c jam
Preheat oven to 375 f. Line 22 cupcake pans with greased paper liners, and aside.
In a food processor, process the graham crackers until you have fine crumbs. Add the salt and pulse. With the processor running, drizzle in the melted butter and process for a few seconds until the mixture clumps together.
Spoon the mixture into your cupcake pans (roughly two tablespoons per liner). Use a glass or spoon to press down firmly and evenly. Refrigerate.
Place flour, sugar, salt, and gouda, in food processor and pulse a few times to combine and break up the gouda. Add the ricotta, lemon zest, lemon juice, and extracts. process until smooth. With the processor running, add the eggs one at a time.
Spoon the mixture into your cupcake pans. Bake for 20 minutes, until the outer edges are set but the centers are still a little jiggly. Turn the oven off, open oven halfway, and leave them for about 45 minutes. Remove them from the oven and cool completely at room temperature.
Chill for an hour or two. They can be chilled overnight, too!
Spoon on your jam.
These will keep in the fridge for up to a week.