Mexican Ricotta Cheesecakes with Apple and Cranberry Compote

Name: Mexican Ricotta Cheesecakes with Apple and Cranberry Compote
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 12
Cuisine: Mexican
Ingredients: 142 grams (9 whole crackers) cinnamon-sugar graham crackers; 113 grams cream cheese, at room temperature; 59 milliliters packed dark brown sugar; 59 milliliters dried cranberries; 2 larges eggs; 237 milliliters fresh requeson or ricotta cheese; 1 Granny Smith apple, cored and cut into 1/2-inch pieces; 0 teaspoons ground cinnamon; 1 teaspoons grated orange zest (from 1 small orange); 158 milliliters sweetened condensed milk (from a 14-ounce can); 4 Tbsps (1/2 stick) unsalted butter; 4 Tbsps (1/2 stick) unsalted butter, melted; 2 teaspoons pure vanilla extract

You can never have too many Mexican recipes, so give Mexican Ricotta Cheesecakes with Apple and Cranberry Compote a try. Watching your figure? This vegetarian recipe has 285 calories, 6g of protein, and 17g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes roughly 4 hours and 5 minutes. If you have ground cinnamon, butter, condensed milk, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Special equipment: 1 silicone 12 (1/2 cup) muffin mold

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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).

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Water

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Oven

Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups).

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Graham Crackers

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Food Processor

Bowl

Add the butter and process until well combined.

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Butter

Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers.

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Muffin Liners

Put the pan on a baking sheet and bake the crust until golden, about 5 minutes.

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Crust

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Baking Sheet

Oven

Frying Pan

Let cool completely on a wire rack, about 10 minutes.

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Wire Rack

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.

Ingredients you will need

Sweetened Condensed Milk

Cream Cheese

Vanilla

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Hand Mixer

Bowl

Add the eggs, 1 at a time, beating well after each addition.

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Egg

Add the orange zest and mix until just combined.

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Orange Zest

Pour the custard into the cooled crusts.

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Custard

Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes.

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Oven

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.

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Wrap

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Plastic Wrap

Top each cheesecake with Apple Cranberry Compote, if desired, before serving.

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Cranberries

Compote

Apple

In a small heavy skillet, melt the butter over medium heat.

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Butter

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Frying Pan

Add the sugar and cook until thickened, about 4 minutes.

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Sugar

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.

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Cranberries

Cinnamon

Apple

Equipment

Ingredients

Servings:

142grams

(9 whole crackers) cinnamon-sugar graham crackers 113grams

cream cheese, at room temperature 59milliliters

packed dark brown sugar 59milliliters

dried cranberries 2larges

eggs 237milliliters

fresh requeson or ricotta cheese 1

Granny Smith apple, cored and cut into 1/2-inch pieces 0teaspoons

ground cinnamon 1teaspoons

grated orange zest (from 1 small orange)158milliliters

sweetened condensed milk (from a 14-ounce can)4Tbsps

(1/2 stick) unsalted butter 4Tbsps

(1/2 stick) unsalted butter, melted 2teaspoons

pure vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.