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    You are in: Home / Recipes / Mini Sicilian Cheesecakes Recipe
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    Mini Sicilian Cheesecakes

    Mini Sicilian Cheesecakes. Photo by vvieira91

    1/5 Photos of Mini Sicilian Cheesecakes

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Boomette's Note:

    From Rachael Ray

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F
    2. 2
      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.
    3. 3
      Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
    4. 4
      Pour the cheese mixture into the foil liners.
    5. 5
      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.
    6. 6
      Bake until the cheesecake centers are just set, about 20 minutes.
    7. 7
      Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
    8. 8
      Let cool for about 30 minutes, then dust with confectioners' sugar.

    Ratings & Reviews:

    • on October 02, 2011

      55

      I cannot say enough good things about these! I made them as part of the dessert buffet for our wedding and they were a huge hit. Kept to the recipe but subbed 1/2 t. lemon extract for the lemon peel. Also made an Almond Graham Cracker crust: mixed 1 C graham cracker crumbs, 1 T white sugar, 5 T melted butter & 1/2 t. almond extract in a bowl. Added about 1 T of the graham cracker crust to the bottom of the cupcake holder.

      Incredibly easy, gourmet results.



      Read more: http://www.joyofbaking.com/Cheesecakes(Individual).html#ixzz1ZdcRbBEC

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2011

      55

      10 STARS for these! Delicious and very easy. Loved the flavor of the lemon and toasted pine nuts together. I also used paper liners with no problem. I think they would be good with orange instead of lemon, also! Thanks for this keeper. made for ZWT 7.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2009

      55

      These cute wee cakes are a breeze to put together and come out delicious. I didn't have a lemon for the peel but wanted the lemon flavor so I added 3/4 tsp of lemon extract along with the vanilla. I just wanted a few nuts on each cheesecake and didn't bother toasting the tablespoon of them that I used. 20 mins was the ideal baking time, mine were perfect at that point. I think that I should mention too that I didn't have foil cups so just used paper cups that I sprayed with Pam and they came out easily. Made for Photo Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mini Sicilian Cheesecakes

    Serving Size: 1 (582 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1374.2
     
    Calories from Fat 692
    50%
    Total Fat 76.9 g
    118%
    Saturated Fat 33.1 g
    165%
    Cholesterol 546.0 mg
    182%
    Sodium 430.7 mg
    17%
    Total Carbohydrate 118.8 g
    39%
    Dietary Fiber 1.3 g
    5%
    Sugars 102.7 g
    410%
    Protein 56.0 g
    112%

    The following items or measurements are not included:

    lemons, rind of

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