Mexican Ricotta Cheesecakes with Apple and Cranberry Compote

Total Time:
4 hr 5 min
20 min
2 hr 45 min
1 hr

12 cheesecakes

  • 5 ounces (9 whole crackers) cinnamon-sugar graham crackers
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 2/3 cup sweetened condensed milk (from a 14-ounce can)
  • 1 cup fresh requeson or ricotta cheese
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/2 teaspoon grated orange zest (from 1 small orange)
  • Apple Cranberry Compote, recipe follows
  • Special equipment: 1 silicone 12 (1/2 cup) muffin mold
  • Apple-Cranberry Compote:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup packed dark brown sugar
  • 1 Granny Smith apple, cored and cut into 1/2-inch pieces
  • 1/4 cup dried cranberries
  • 1/4 teaspoon ground cinnamon
Watch how to make this recipe.
  • 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.

Apple-Cranberry Compote:
  • 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.

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    This recipe is featured in:

    Cinco de Mayo