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Mini German Cheesecakes With Apricot Compote

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.4086
Energy (kCal)2733.7093
Carbohydrates (g)168.7532
Total fats (g)169.5534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk ricotta cheese 2 lbs 1578.5033 27.5784 102.1491 117.7527
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262
    heavy whipping cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    orange peel 1 teaspoon grated 1.94 0.5 0.03 0.004
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg 4 286.0 1.44 25.12 19.02
    gingerbread cooky 12 round - - - -
    apricot preserve 1 jar - - - -
    apple juice 1/3 - 1/2 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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