Mini Sicilian Cheesecakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 large eggs
• 3/4 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 3/4 lb ricotta cheese
• 1 lemon, rind of, grated
• 1 1/2 teaspoons flour
• cooking spray
• 1/4 cup pine nuts, toasted
• confectioners' sugar, for dusting

Recipe

• 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.