Mini Sicilian Cheesecakes

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

Directions

1. 1

   Preheat the oven to 350°F

2. 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. 3

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

4. 4

   Pour the cheese mixture into the foil liners.

5. 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. 6

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

7. 7

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

8. 8

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