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Categories:
milk Ricotta cheese sour cream heavy whipping cream sugar vanilla eggs gingerbread cookies compote apricot preserves apple juice
Viewed: 91 - Published at: 5 years agoIngredients
- 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
Method
- 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.
