Baked Apples With Ricotta Cheese Food

MEXICAN RICOTTA CHEESECAKES WITH APPLE AND CRANBERRY COMPOTE

Steps:

• 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.
• 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.

APPLE RICOTTA CAKE

Steps:

• Preheat oven to 350°F. Mix flour, brown sugar and 1/2 tsp. of the cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Beat cake mix, ricotta cheese, eggs, water, oil and remaining 1 tsp. cinnamon in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour into greased and floured 13x9-inch baking pan. Top with apples; sprinkle with the crumb mixture.
• Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool completely on wire rack.

APPLE & RICOTTA SLICE

Steps:

• Preheat the oven to 220c/fan200c/gas 7 & lightly grease a baking sheet.
• Slice the apple into thin slices & toss with the mixed spice & demerara sugar. Set to one side.
• Roll out the pastry on a lightly floured surface to a 30cm bt 28cm rectangle. Spread half of the apple mixture onto half of the pastry leaving a 1.5cm rim round the three edges.
• Place the ricotta into a bowl & beat with a wooden spoon to soften.Add orange rind & juice to the ricotta & mix well together. Spoon the ricotta over the apple, then spread the remaining apple over the ricotta.
• Brush the edges of the pastry with water then fold over the other half of the pastry to enclose the other mix. Press the edges together & pinch to decorate.
• Make diagonal slashes over the top at 2cm intervals, do not cut all the way through the pastry.Brush the pastry with milk the sprinkkle over the demerara sugar & flaked almonds.
• Carefully lift onto the pre greased baking sheet & place in oven. Bake for 15 minutes then reduce the temperature to 180c/ gas4 for a further 15 minutes till golden.
• Remove from oven & allow to cool for 10 minutes on the baking sheet, then move to a cooling rack.