Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.62 Kcal (731 kJ) | ||
| Calories from fat | 87.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 68.18mg | 23% | |
| Sodium | 66.85mg | 3% | |
| Potassium | 98.48mg | 2% | |
| Total Carbs | 15.7g | 5% | |
| Sugars | 12.9g | 52% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 7.04g | 14% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 99.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 217.27 Kcal (910 kJ) | ||
| Calories from fat | 109.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.15g | 15% | |
|---|---|---|---|
| Cholesterol | 84.84mg | 23% | |
| Sodium | 83.18mg | 3% | |
| Potassium | 122.53mg | 2% | |
| Total Carbs | 19.54g | 5% | |
| Sugars | 16.06g | 52% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 8.76g | 14% | |
| Vitamin C | 4.8mg | 6% | |
| Iron | 0.8mg | 3% | |
| Calcium | 123.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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