Sicilian Ricotta Mini Cheesecakes with Pine Nuts
Indulge in these delightful Sicilian Ricotta Mini Cheesecakes that bring a taste of Italy to your dessert table. Made with creamy ricotta cheese, bright lemon zest, and lightly sweetened to perfection, these bite-sized treats are topped with toasted pine nuts for an added crunch. Perfect for gatherings or a sweet finish to any meal, these mini cheesecakes are easy to share and sure to impress. Serve them dusted with confectioners' sugar for an elegant touch.
N/A
Servings
68
Calories
9
Ingredients
Ingredients
large eggs
2 (beaten)
pure vanilla extract
3/4 teaspoon (none)
granulated sugar
1/2 cup (none)
ricotta cheese
3/4 lb (none)
lemon
1 (zested)
flour
1 1/2 teaspoons (none)
cooking spray
to taste (for greasing)
pine nuts
1/4 cup (toasted)
confectioners' sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, using an electric mixer, beat the large eggs and pure vanilla extract on high speed for about 7 minutes, or until the mixture is pale yellow and fluffy.
3
Gradually add the granulated sugar while continuing to mix on low speed.
4
Incorporate the ricotta cheese, grated lemon rind, and flour into the egg mixture, mixing on low speed until just combined.
5
Prepare a muffin pan by lining it with 12 foil baking liners and lightly spraying them with cooking spray.
6
Fill the prepared foil liners with the ricotta cheese mixture, distributing it evenly among them.
7
Place the muffin pan inside a rimmed baking sheet, then pour about 1 1/2 cups of hot water into the baking sheet to create a water bath. This will help the cheesecakes cook evenly.
8
Carefully transfer the baking sheet to the preheated oven and bake for approximately 20 minutes, or until the centers of the cheesecakes are just set.
9
Once baked, remove the muffin pan from the water bath and top each cheesecake with a sprinkle of toasted pine nuts, gently pressing them into the surface to adhere.
10
Allow the mini cheesecakes to cool for about 30 minutes at room temperature before dusting with confectioners' sugar and serving.
Nutrition Information
3.8
Fat
6.2
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for Sicilian Ricotta Mini Cheesecakes with Pine Nuts.
What is the main cheese used in these mini cheesecakes?
The main cheese used is 3/4 lb of ricotta cheese.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How many eggs are required for this recipe?
The recipe requires 2 large eggs.
How long should you beat the eggs and vanilla extract?
You should beat them on high speed for about 7 minutes until the mixture is pale yellow and fluffy.
When should the granulated sugar be added?
Gradually add the granulated sugar while continuing to mix on low speed after the eggs are fluffy.
What citrus ingredient is included in the batter?
The recipe calls for the grated rind of one lemon.
How much flour is needed for the cheesecake mixture?
You only need 1 1/2 teaspoons of flour.
What type of liners are recommended for the muffin pan?
The recipe recommends using 12 foil baking liners.
How should the muffin liners be prepared before filling?
The liners should be lightly sprayed with cooking spray.
How do you create a water bath for baking?
Place the muffin pan inside a rimmed baking sheet and pour about 1 1/2 cups of hot water into the baking sheet.
What is the purpose of using a water bath?
The water bath helps the cheesecakes cook evenly.
How long do the mini cheesecakes need to bake?
They should bake for approximately 20 minutes.
How do you know when the cheesecakes are done?
They are done when the centers of the cheesecakes are just set.
When should the pine nuts be added to the cheesecakes?
Add the pine nuts after removing the pan from the oven, while the cheesecakes are still hot.
How much pine nuts are used in the recipe?
The recipe uses 1/4 cup of toasted pine nuts.
Should the pine nuts be toasted before use?
Yes, the recipe specifies using toasted pine nuts.
What is the benefit of pressing pine nuts into the surface?
Pressing them gently into the surface helps them adhere to the cheesecakes.
How long should the cheesecakes cool before serving?
They should cool for about 30 minutes at room temperature.
What is the final decorative touch for these cheesecakes?
The final touch is a dusting of confectioners' sugar.
How many calories are in one serving of this recipe?
Each serving contains 68 calories.
What is the fat content per serving?
There are 3.8 grams of fat per serving.
How many carbohydrates are in each mini cheesecake?
Each mini cheesecake has 6.2 grams of carbohydrates.
What is the protein content of the cheesecakes?
There are 2.5 grams of protein per serving.
What type of vanilla is used in this recipe?
The recipe calls for 3/4 teaspoon of pure vanilla extract.
Is there any fiber in these mini cheesecakes?
No, the fiber content is listed as null.
How many mini cheesecakes does this recipe make?
The recipe is designed to fill 12 muffin liners.
Are these cheesecakes considered an Italian dessert?
Yes, they are described as Sicilian-style Italian desserts.
What is the texture of the egg and vanilla mixture before adding cheese?
It should be pale yellow and fluffy after 7 minutes of high-speed beating.
Is this recipe suitable for parties?
Yes, these bite-sized treats are perfect for gatherings and sharing.