Mini Sicilian Cheesecakes

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

Step-by-step instructions

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.