Preheat the oven to 250°F. Have available 20 - 24 (2-ounce) ramekins. Adjust oven rack to center position.
In a large bowl, using an electric mixer on medium speed, beat the cream cheese until light and fluffy, about 2 minutes. Add the ricotta and mix until blended. Add the eggs, 1 at a time, mixing after each addition until completely incorporated. Add the vanilla, sugar, and cream and mix until combines.
Spoon the batter among the ramekins dividing equally. Place ramekins in a large, rimmed baking dish and place on the oven rack. Pour enough hot water into the baking pan around the ramekins to reach about halfway up the sides. Bake for 30 - 45 minutes, until set. The top should not have changed color at all. Remove from the oven and from the water bath. Set aside to cool slightly, then refrigerate until chilled through, about 3 hours.
Cranberry Sauce: Place the cranberries, water, and sugar in a saucepan over medium-high heat and bring to a boil. The skins of the cranberries should all burst within a minute. Remove from the heat, set aside to cool slightly, then cover and refrigerate until chilled through, at least 3 hours. Serve chilled, spooned over the ricotta custards.
Makes 24 (2-ounce) Servings
Reprinted with permission ©Beatrice Ojakangas, Petite Sweets, by Beatrice Ojakangas, Sellers Publishing click for book review
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