Mini Sicilian Cheesecakes Food

I.C. MINI CHEESECAKES

Steps:

• For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
• Lower the mixer speed to medium and add the sour cream, lemon juice and lemon zest and continue beating until incorporated, about 30 seconds
• Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
• Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
• Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
• For the i.c. mini cheesecake topping:
• Heat oven to 300 degrees F.
• Pulse the crackers, sugar and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
• Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.

SICILIAN RICOTTA CHEESECAKE

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.

SICILIAN CHEESECAKE

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.

MINI SICILIAN CHEESECAKES

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.

NO BAKE MINI GUAVA CHEESECAKES

Steps:

• The Graham Cracker Crust:.
• Pour graham cracker crumbs into a medium bowl; stir in the sugar. Add melted butter and blend together with a fork until well combined.
• Press the crumb mixture into each of the mason jars. About 1 inch deep and slightly up the sides.
• Chill crust for at least 10 minutes (or longer).
• The Cheesecake Filling:.
• Place softened cream cheese in a medium mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended.
• Spoon cheesecake filling into the mason jars.
• Top with a spoonful of guava jelly.
• Cover and refrigerate until firm - 2 1/2 to 3 hours.
• Makes a dozen 4 oz. cheesecakes.

CANNOLI CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
• Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
• Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
• Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
• Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
• Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
• Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
• Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

MINI BLUEBERRY CHEESECAKES

Steps:

• Preheat oven to 350°F.
• In a blender, purée blueberries until smooth, about 30 seconds. Set aside.
• In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.
• Fold blueberries into the cream cheese mix.
• Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.
• Divide cheesecake filling evenly among muffin tins.
• Bake for 22 to 25 minutes, until cheesecakes are slightly firm.
• Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.

MINI MASCARPONE CHEESECAKES

Steps:

• Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
• Add the lemon juice and icing sugar to the mascarpone, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
• Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch.
• TIP: If you find it difficult to remove from the ring, use a flat/palette knife to cut around the cheesecake.
• Place the cheesecakes onto a large plate or individual ones and decorate with the fruit of your choice!

MINI CHOCOLATE CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
• Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
• While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
• Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.