Mini Sicilian Cheesecakes

"From Rachael Ray"
Mini Sicilian Cheesecakes created by vvieira91
Ready In:
1 dozen




  • 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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  1. rprp2
    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.
  2. sherrybergmark
    Whew! The Nutritional Information! It's gotta be wrong! I can't even begin to consider serving this as a dessert, with those numbers!
  3. maryann.bernstein
    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?
  4. vvieira91
    Mini Sicilian Cheesecakes Created by vvieira91
  5. 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. <br/><br/>Incredibly easy, gourmet results.<br/><br/><br/><br/>Read more:



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