Ginger Orange Ricotta Cheesecake cupcakes Recipe with Paradise Candied Fruit

Ingredients

• ⅔ cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, separated at room temperature
• 30 oz Pollio Grade A Part-Skim Ricotta, well drained
• 3 tbsp Paradise Candied Fruit Crystallized Ginger, finely chopped
• Zest of 1 orange
• Juice of ¼ an orange
• ½ cup heavy cream, room temperature
• ¼ cup whole wheat flour, sifted
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• ⅛ ground clove
• 10 Sweetzels Spiced Wafer Cookies, crumbled
• ⅓ cup unsalted butter, melted
• 8 oz neufchâtel cheese, room temperature
• 4 tbsp unsalted butter, room temperature
• 2 tbsp molasses
• 4 ½ cup confectioners’ sugar, sifted
• 1 tsp plant-based milk, room temperature