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Bring a pot of salted water to a boil. Add in the lasagna noodles and boil for 8 minutes until mostly cooked but still slightly crunchy in the center. Srain and lay out on a baking sheet coated with oil. Coat the noodles with more oil so they don't stick to each other.
Prepare the mini springform pans with parchment paper on the bottom, and oil on the bottom and sides.
Preheat oven to 400
I had to cut about ¼ off of each noodle so it would sit perfectly in the pan and go right up the the top of the sides. Measure and cut, then put 3 noodles into each pan so they fully cover the whole pan. Each noodle crosses the bottom in the center to form an overall sar shape of pasta. See photos if you need a guide.
Bake the lasagna noodles for 20 minutes while you make the filling.
To make the filling put the ricotta, sour cream, egg, yolk, salt, sugar, basil, garlic, garlic powder, oregano, and chili flake into a food processor. Blend until smooth, scraping down the sides if needed.
Remove the springform pans from the oven and allow to cool for a few minutes. Turn the oven to 325.
Split the mozzarella evenly into each pan with the noodles. Pour on the filling, filling each up as high as you can just to the top of the noodles.
Put them back into the oven and cook about 30 minutes until set and just barely still jiggling in the center. Turn off the heat and crack the oven door. Let them sit in the oven another 30 minutes.
Remove from the oven and let them sit on the counter for 30 minutes. Then into the fridge for about 2 hours to fully cool.
Heat up the sauce. Remove the cheesecakes from the pans. top with sauce, slice, and serve.
Twists on this recipe
This was great cold but you could also warm it up a little if you prefer. I liked how it was definitely a cheesecake with lasagna flavors and the cold helped that. The sauce warmed things up a little to balance everything. You could also adjust the seasonings in the ricotta filling if you want to make it a little different to your taste.
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