Mini German Cheesecakes With Apricot Compote Recipes

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APRICOT CHEESECAKE



Apricot Cheesecake image

Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

8 graham-cracker sheets (5 ounces), finely ground (1 cup)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch of coarse salt
2 pounds (four 8-ounce bars) cream cheese, room temperature
1 1/2 cups plus 2 tablespoons sugar
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 1/2 teaspoons cold water
1/2 teaspoon unflavored gelatin
One 13-ounce jar (1 cup plus 2 tablespoons) apricot preserves

Steps:

  • Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
  • Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
  • Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
  • Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
  • Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
  • Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

MINI CHEESECAKES WITH APRICOT JAM



Mini Cheesecakes with Apricot Jam image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 9

3/4 cup crumbled chocolate-wafer cookies (about 18 cookies)
1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
1 1/2 ounces (3 tablespoons) unsalted butter, melted
1 pound cream cheese, softened
1/2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup sour cream
Pinch of salt
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
  • Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
  • Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
  • Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake.

MINI GERMAN CHEESECAKES WITH APRICOT COMPOTE



Mini German Cheesecakes With Apricot Compote image

Make and share this Mini German Cheesecakes With Apricot Compote recipe from Food.com.

Provided by FDADELKARIM

Categories     < 4 Hours

Time 1h45m

Yield 12 mini cheesecakes

Number Of Ingredients 10

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)
1 (16 ounce) jar apricot preserves
1/3-1/2 cup apple juice

Steps:

  • Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
  • 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.
  • 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.
  • Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
  • Meawhile, heat the preserves & apple juice in a small sauce pan. Simmer for 3-5 minutes.
  • Invert each cheesecake on a gingerbread cookie, and spread on the warm apricot compote.

Nutrition Facts : Calories 377.1, Fat 16.3, SaturatedFat 9.7, Cholesterol 124.8, Sodium 114.8, Carbohydrate 49.3, Fiber 0.2, Sugar 31.9, Protein 11.3

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