Mini Sicilian Cheesecakes

Recipe by Boomette
READY IN: 35mins
YIELD: 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.