Mini German Cheesecakes With Apricot Compote

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

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

Recipe

• 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.