Best Mexican Ricotta Cheesecakes With Apple And Cranberry Compote Recipes

OLD-WORLD RICOTTA CHEESECAKE

Old-World Ricotta Cheesecake image

I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1-2/3 cups zwieback, rusk or plain biscotti crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, softened
FILLING:
2 cartons (15 ounces each) ricotta cheese
1/2 cup sugar
1/2 cup half-and-half cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.

Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.

CREAMY CHEESECAKE WITH CRANBERRY COMPOTE

Creamy Cheesecake with Cranberry Compote image

This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.

Provided by Food Network Kitchen

Categories dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 stick (8 tablespoons) unsalted butter, melted
2 cups graham cracker crumbs (from about 18 whole crackers)
2 tablespoons plus 2 teaspoons sugar
Pinch fine salt
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
1 cup sugar
1/2 cup dried cranberries
3 cups frozen cranberries, thawed

Steps:

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.