-
1
Preheat the oven to 350 degrees F.
-
2
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).
-
3
Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups).
-
4
Add the butter and process until well combined.
-
5
Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers.
-
6
Put the pan on a baking sheet and bake the crust until golden, about 5 minutes.
-
7
Let cool completely on a wire rack, about 10 minutes.
-
8
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.
-
9
Add the eggs, 1 at a time, beating well after each addition.
-
10
Add the orange zest and mix until just combined.
-
11
Pour the custard into the cooled crusts.
-
12
Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes.
-
13
Let cool on a rack at room temperature for 35 minutes.
-
14
Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
-
15
Carefully unmold each cheesecake and place on a platter.
-
16
Bring to room temperature before serving.
-
17
Top each cheesecake with Apple Cranberry Compote, if desired, before serving.
-
18
In a small heavy skillet, melt the butter over medium heat.
-
19
Add the sugar and cook until thickened, about 4 minutes.
-
20
Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes.
-
21
Cool to room temperature.
