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.