MINI SICILIAN CHEESECAKES
Make and share this Mini Sicilian Cheesecakes recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 35m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- 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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NDIHOKUBWAYO Henry Florian
[email protected]These mini cheesecakes are a great way to use up leftover fruit. I added a few berries to the filling and they were delicious.
Muhammad Meraj
[email protected]I love that these mini cheesecakes can be made ahead of time. They are the perfect dessert for busy weeknights.
Sho 7080
[email protected]These mini cheesecakes are a great way to satisfy your sweet tooth without overindulging.
Emmykey bk
[email protected]I made these mini cheesecakes for a baby shower and they were a big hit. They are the perfect size for a small bite.
F. Hussain
[email protected]I love that these mini cheesecakes are not too sweet. They are the perfect dessert for after a meal.
Michael Steven
[email protected]These mini cheesecakes are a great way to use up leftover ricotta cheese.
eboni campbell
[email protected]I made these mini cheesecakes for my family and they loved them. Even my picky eater ate two of them!
Moeen UD Din Chiste
[email protected]These mini cheesecakes are the perfect size for a single serving. They are also great for parties because they are easy to transport.
Masfin Salamon
[email protected]I used a graham cracker crust for these mini cheesecakes and it was the perfect complement to the filling.
Tanveer Shab
[email protected]I added a little bit of lemon zest to the filling and it really brightened up the flavor.
muhammad ayaan
[email protected]I love that these mini cheesecakes are made with ricotta cheese. It gives them a light and fluffy texture.
Md Ferbous Monbol
[email protected]These mini cheesecakes are so easy to make and they are always a crowd-pleaser.
Rebecca Carr
[email protected]I made these mini cheesecakes for a party and they were a huge hit! Everyone loved them.
Syedabdullah bukhari
[email protected]These mini cheesecakes were absolutely delicious! The filling was creamy and flavorful, and the crust was perfectly crisp. I will definitely be making these again.