Mini German Cheesecakes with Apricot Compote | |
Serves 12Ingredients:2 pounds whole-milk ricotta1/4 cup sour cream 1/2 cup heavy whipping cream 2/3 cup sugar 1 vanilla bean 1 teaspoon grated orange peel, orange part only 4 eggs 12 round German Lebkuchen (German gingerbread cookies), 3 inches in diameter 1 recipe apricot compote (recipe below) 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. Slit vanilla bean lengthwise and scrape out seeds; add seeds and orange zest to ricotta mixture. Beat in eggs 1 at a time. Divide mixture among prepared muffin liners. Bake until a toothpick inserted in the center of one of the cakes comes out clean, 25 to 35 minutes. Cool on a rack, then refrigerate for at least 1 hour before removing paper liners. Invert each cheesecake on a gingerbread cookie, and top with warm apricot compote. Apricot compote: Heat 1 16-ounce jar German apricot preserves in a small saucepan. Stir in 1/4 to 1/2 cup German apple juice or German brandy to thin. Bring to a simmer and serve. |
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