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Mini German Cheesecakes With Apricot Compote

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“Posted for ZWT 6.”
READY IN:
1hr 45mins
YIELD:
12 mini cheesecakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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