Mini Sicilian Cheesecakes

READY IN: 35mins
Recipe by Boomette

From Rachael Ray

Top Review by amy laree

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

Ingredients Nutrition

Directions

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

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