Mini German Cheesecakes With Apricot Compote

• 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

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.

milk ricotta cheese, sour cream, heavy whipping cream, sugar, vanilla, eggs, gingerbread cookies, compote, apricot preserves, apple juice

Taken from www.food.com/recipe/mini-german-cheesecakes-with-apricot-compote-425111 (may not work)