Mini German Cheesecakes With Apricot Compote |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Ingredients:
2 lbs whole milk ricotta cheese |
1/4 cup sour cream |
1/2 cup heavy whipping cream |
2/3 cup sugar |
1 teaspoon grated orange peel |
1 teaspoon vanilla |
4 eggs |
12 round gingerbread cookies, 3 inches in diameter (german lebkuchen) |
1 (16 ounce) jar apricot preserves |
1/3-1/2 cup apple juice |
Directions:
1. Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
2. Beat together ricotta, sour cream, whipping cream and sugar with a hand mixer. Add the vanilla and orange zest to ricotta mixture then beat in eggs 1 at a time.
3. Spoon the mixture equally between the 12 liners. Bake 25-35 minutes, until a toothpick inserted in the center of one of the cakes comes out clean.
4. Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
5. Meawhile, heat the preserves & apple juice in a small sauce pan. Simmer for 3-5 minutes.
6. Invert each cheesecake on a gingerbread cookie, and spread on the warm apricot compote.
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