MINI SICILIAN CHEESECAKES
Make and share this Mini Sicilian Cheesecakes recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 35m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F
- 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.
- Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
- Pour the cheese mixture into the foil liners.
- 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.
- Bake until the cheesecake centers are just set, about 20 minutes.
- Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
- Let cool for about 30 minutes, then dust with confectioners' sugar.
SICILIAN RICOTTA CHEESECAKE
This ricotta cheesecake is similar in style to an American cheesecake, but is much lighter. Enjoy.
Provided by Nicole
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
- Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange zest, and salt. Pour batter into the prepared pan.
- Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 18.1 g, Cholesterol 116.5 mg, Fat 8.5 g, Fiber 0.2 g, Protein 12.1 g, SaturatedFat 4.5 g, Sodium 154 mg, Sugar 11.6 g
SICILIAN CHEESECAKE
Make and share this Sicilian Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake
Number Of Ingredients 11
Steps:
- Generously butter a 9-inch springform pan.
- Set the oven at 325 degrees.
- In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
- Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
- Sift the flour into the mixture and stir thoroughly.
- Add the orange and lemon rinds.
- In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
- Pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
- Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
- Turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes.
- Transfer the cheesecake to a wire rack and leave it to cool completely.
- Release the spring from the pan and carefully run a knife around the edge of the cake.
- Lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
- Just before serving, sprinkle the top with confectioners sugar.
- Cut the cake into wedges and serve with a bowl of strawberries, if desired.
Nutrition Facts : Calories 3478.6, Fat 231.4, SaturatedFat 138.1, Cholesterol 1847.7, Sodium 1787.3, Carbohydrate 210.6, Fiber 0.8, Sugar 155.1, Protein 142
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