MEXICAN RICOTTA CHEESECAKES WITH APPLE AND CRANBERRY COMPOTE
Provided by Marcela Valladolid
Categories dessert
Time 4h5m
Yield 12 cheesecakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place an oven-proof container with 2 cups water in the lower rack of the oven (this will create steam and help to prevent the cheesecakes from cracking).
- Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups). Add the butter and process until well combined.
- Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers. Put the pan on a baking sheet and bake the crust until golden, about 5 minutes. Let cool completely on a wire rack, about 10 minutes.
- In the bowl of an electric mixer, beat the cream cheese and condensed milk until smooth and pale, and then beat in the requeson and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the orange zest and mix until just combined. Pour the custard into the cooled crusts.
- Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes. Let cool on a rack at room temperature for 35 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. Carefully unmold each cheesecake and place on a platter. Bring to room temperature before serving.
- Top each cheesecake with Apple Cranberry Compote, if desired, before serving.
- In a small heavy skillet, melt the butter over medium heat. Add the sugar and cook until thickened, about 4 minutes. Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes. Cool to room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elias Ioannides
[email protected]These cheesecakes were absolutely delicious! The ricotta filling was so smooth and creamy, and the apple and cranberry compote was the perfect topping. I will definitely be making these again and again.
Kayesu Hope
[email protected]I made these cheesecakes for my family and they were a huge success! The kids loved them and the adults couldn't get enough of them. I will definitely be making these again for future parties.
Gabriel Galla
[email protected]These cheesecakes were a hit at my party! Everyone loved them. The ricotta filling was so light and fluffy, and the apple and cranberry compote was the perfect topping. I will definitely be making these again.
Rasheed Ahmed
[email protected]I'm not a baker, but these cheesecakes were easy to make and turned out great! The ricotta filling was smooth and creamy, and the apple and cranberry compote was delicious. I will definitely be making these again.
Aden seattle
[email protected]These cheesecakes were delicious! The ricotta filling was so smooth and creamy, and the apple and cranberry compote was the perfect balance of sweet and tart. I will definitely be making these again and again.
kadijatu Esther Conteh
[email protected]I made these cheesecakes for a potluck and they were a hit! Everyone loved them. The ricotta filling was so creamy and the apple and cranberry compote was the perfect topping. I will definitely be making these again.
Tauqir Malik
[email protected]These cheesecakes were easy to make and turned out beautifully. The ricotta filling was smooth and creamy, and the apple and cranberry compote added a delicious tartness. I will definitely be making these again.
SWEETY Don
[email protected]I'm not a big fan of cheesecake, but I loved these! The ricotta filling was light and fluffy, and the apple and cranberry compote was the perfect balance of sweet and tart. I will definitely be making these again.
Jubayer Faran
[email protected]These cheesecakes were absolutely divine! The ricotta filling was so smooth and creamy, and the apple and cranberry compote was the perfect topping. I will definitely be making these again and again.
Abel Pineda
[email protected]I made these cheesecakes for my daughter's birthday party and they were a huge success! The kids loved them and the adults couldn't get enough of them. I will definitely be making these again for future parties.
riju Islam Official
[email protected]These cheesecakes were delicious! I used a gluten-free graham cracker crust and they turned out great. The compote was also very easy to make and added a nice touch of sweetness and tartness. I will definitely be making these again.
Sanjog Magar
[email protected]I've made these cheesecakes several times now, and they're always a hit. I love the creamy texture of the ricotta filling and the tartness of the apple and cranberry compote. They're the perfect dessert for any occasion.
Rana Shahzaib
[email protected]These cheesecakes were easy to make and turned out beautifully. I used a muffin tin instead of a springform pan, and they still came out perfect. The compote was also very easy to make and added a delicious tartness to the cheesecakes.
Nolie Jo
[email protected]I'm not a fan of ricotta cheese, but I was pleasantly surprised by how much I enjoyed these cheesecakes. The apple and cranberry compote really helped to offset the richness of the ricotta. I would definitely make these again.
Sameka Burch
[email protected]I made these cheesecakes for my family and they loved them! The texture was smooth and creamy, and the flavors were perfectly balanced. I highly recommend this recipe.
Vicky Fernandez
[email protected]These cheesecakes were a hit at my dinner party! The apple and cranberry compote was the perfect complement to the creamy ricotta filling. I will definitely be making these again.