MINI SICILIAN CHEESECAKES
Make and share this Mini Sicilian Cheesecakes recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 35m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F
- Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon peel and flour.
- Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
- Pour the cheese mixture into the foil liners.
- Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath.
- Bake until the cheesecake centers are just set, about 20 minutes.
- Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
- Let cool for about 30 minutes, then dust with confectioners' sugar.
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