Shop2 cups gingersnaps or graham crackers, crushed
10 Tablespoons butter, melted
2 cups whole milk ricotta cheese
2 cups cream cheese, room temperature
2 teaspoons vanilla extract
1-1/2 cups confectioner’s sugar
3 eggs, lightly beaten
aronia berry sauce (recipe below)
For the Cheesecakes:
Preheat oven to 325 degrees. Place 24 paper baking cups into muffin pans. Put the cookies into a food processor and pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs. Place a Tablespoon of the cookie mixture into each paper cup and press firmly into the bottom. Chill until set. In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner’s sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust. Bake for 25-30 minutes. Remove pan from oven and cool 5 minutes. Then remove the cheesecakes and cool on a wire rack. Remove paper liners. Chill until ready to serve. Top with aronia berry sauce.
Aronia berry Sauce:
1-1/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen aronia berries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
In a small bowl, combine the lemon juice and cornstarch, then set aside. In a medium saucepan, combine the aronia berries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more. Cover and set aside.
