Mini Sicilian Cheesecakes

Step 1

Preheat the oven to 350°F

Step 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.

Step 3

Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.

Step 4

Pour the cheese mixture into the foil liners.

Step 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.

Step 6

Bake until the cheesecake centers are just set, about 20 minutes.

Step 7

Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.

Step 8

Let cool for about 30 minutes, then dust with confectioners' sugar.