Ricotta experiment

I used up the rest of my ricotta today. I wasn't sure what I was going to do with it because it wasn't a good amount to cook anything and I was almost positive it would go to waste. But, Adam (the Amateur Gourmet) inadvertently rescued me this morning by linking to an old post of his where he made a ricotta cheesecake in a coffee mug. I was thrilled! If he could do it, I could do it. I basically followed his recipe which didn't specify specific amounts of ricotta, but I made my own estimations. I mixed the ricotta with some sour cream first because that's what the recipe for ricotta kumquat tart had me do to make the ricotta smooth, and it wasn't so bad then, so why not do it again? After that I added 2 tbsp. sugar, 1 of flour, a little vanilla and almond extract, some cinnamon, an egg (all the stuff Adam used). I poured the mixture into two ramekins and popped them in a 375 oven for 45 minutes until they were brown on top and cooked through. They weren't bad. Michael, Dad, and I all tried them and they've both been eaten now, so that must be a good sign. Here is one of them: