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.
Leave a comment