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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Ingredients
