Mini German Cheesecakes With Apricot Compote - cooking recipe

Ingredients
    Cheesecakes
    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)
    Apricot compote
    1 (16 ounce) jar apricot preserves
    1/3 - 1/2 cup apple juice
Preparation
    Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
    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.
    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.
    Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
    Meawhile, heat the preserves & apple juice in a small sauce pan. Simmer for 3-5 minutes.
    Invert each cheesecake on a gingerbread cookie, and spread on the warm apricot compote.

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