Mini Sicilian Cheesecakes

"From Rachael Ray"
 
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photo by vvieira91 photo by vvieira91
photo by vvieira91
photo by kellychris photo by kellychris
photo by Outta Here photo by Outta Here
photo by katew photo by katew
photo by Annacia photo by Annacia
Ready In:
35mins
Ingredients:
9
Yields:
1 dozen
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ingredients

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directions

  • 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.

Questions & Replies

  1. Whew! The Nutritional Information! It's gotta be wrong! I can't even begin to consider serving this as a dessert, with those numbers!
     
  2. Made the mini Sicilian cheesecakes. They were good but not as firm as I'd like. Not a very experienced baker so it seems there might be several possible fixes but I'm looking for advise on what might be best - longer bake time, less ricotta, more flour, less baking spray in foil papers? Help, anyone?
     
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Reviews

  1. 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. <br/><br/>Incredibly easy, gourmet results.<br/><br/><br/><br/>Read more: http://www.joyofbaking.com/Cheesecakes(Individual).html#ixzz1ZdcRbBEC
     
  2. 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.
     
  3. 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.
     
  4. Followed the recipe as is. Great resut. Next time, I had to use cottage cheese. Low fat. I drained most of the liquid from the cottage cheese and then amped it up a bit by adding a few dollops of reduced fat cream cheese, for a total of 3/4 pound (12 ounces). Substituted 1/4 cup of Splenda for 1/4 cup of the sugar. If you won't use Splenda just stick with the 1/2 cup sugar. With my changes, still delicious. Topped with sliced strawberries and/or nuts. Great.
     
  5. These were very nice and easy. Paper liners were no problem. We ate them with only powdered sugar dusted on top.Made for ZWT7.
     
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Tweaks

  1. 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. <br/><br/>Incredibly easy, gourmet results.<br/><br/><br/><br/>Read more: http://www.joyofbaking.com/Cheesecakes(Individual).html#ixzz1ZdcRbBEC
     
  2. Absolutely divine - 5 stars plus. I added a handful of grated chocolate instead of nuts. Made for Everyday is a Holiday.
     
  3. I made these for a surprise last night for DH -- we normally don't have dessert on weeknights. These are easy to put together and they taste delicious. I topped with strawberry jam instead of pine nuts. I also halved the recipe since it is just two of us. Thanks for a great recipe!!! [Made for Holiday Tag Fall 2009]
     

RECIPE SUBMITTED BY

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