Goat Cheese & Ricotta Mini Cheesecakes with Honey Figs
Using an electric mixer, beat the goat cheese and ricotta in a mixing bowl with the granulated sugar and 1 tbsp (15 mL) of honey until smooth. Stir in 2 tsp (10 mL) of orange juice, 1 tsp (5 mL) of orange zest, 1 1/2 tsp (7 mL) vanilla, ginger, salt and sour cream. Add the eggs, one at time, mixing well between additions.
Preheat oven to 325°F (160°C). Combine the cookie crumbs with 1 1/2 tbsp (22 mL) of melted butter and 1 tsp (5 mL) of orange zest. Mix well and spoon 1 tbsp (15 mL) into paper-lined muffin cups, packing down the crumb mixture. Bake for 10 min until firm to the touch and then let cool completely.
Spoon 1/4 cup (60 mL) of the cheesecake mixture into the muffin cups and bake 18 to 20 min or until just set. (Note: The cheesecakes should still be slightly loose in the middle.) Remove from oven and cool completely. Remove from muffin cups and chill in fridge for approx. 3 hours. (The cheesecakes will sink slightly in the middle.)
Reheat the remaining 1 tbsp (15 mL) of melted butter over medium heat in a saucepan, add the figs and sauté for a few minutes until softened and starting to brown. Add the remaining 1/4 cup (60 mL) of honey, remaining 1 tsp (5 mL) of vanilla, orange juice and orange zest. Stir and cook until mixture thickens. To serve, place a single cheesecake on a dessert plate and spoon warm fig mixture on top.