Mini Sicilian Cheesecakes

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.