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Monday, April 27, 2009

Mini Orange Cheesecakes


Creation by Genie Ott ~ Thank you for sharing these adorable cakes!
These were made in the Mini-Muffin Tray.
Mini Orange Cheesecakes with a Rosemary Shortbread Crust
Ingredients for cheesecake:
1 cup butter softened
2/3 cup sugar
2 8-ounce packages cream cheese, room temperature
2 teaspoons finely grated orange peel
2 teaspoons finely grated lemon peel
1/3 cup fresh orange juice (juice from 1 orange)
1 cup whole-milk ricotta cheese
2 large eggs
Ingredients for topping:
1 basket fresh raspberries or blueberries
2 tablespoons orange marmalade, warmed in the microwave
½ cup whipped cream (or Greek-style yogurt)
Baking Equipment:
Demarle Mini Muffin Tray
Demarle Perforated Baking Sheet
Preheat oven to 350°. Prepare shortbread according to the directions on the package. Divide the mixture in half and set one half aside (this can be made into shortbread cookies for another use). Roll the remaining shortbread dough into a 1/8-inch thick sheet. Use a 1-1/2-inch round cookie cutter to cut out circles from the dough. Press a circle into each muffin cup, pressing along the bottom and the sides fitting it to the cup. Place the Mini Muffin Tray onto the Perforated Baking Sheet. Bake for 10-12 minutes until lightly golden around the edges. Remove from the oven and set aside to cool completely. Reduce oven temperature to 325°.
Combine the sugar and cream cheese in a mixing bowl; using an electric mixer beat until fluffy, about 1 minute, stopping to scrape down the sides. Add the grated orange and lemon peel, orange juice and ricotta to the bowl and beat until smooth. Add the eggs to the bowl, one at a time, beating just to incorporate the egg after each addition.
Spoon the cheesecake batter into the cooled muffin crusts, filling them ¾ full. Bake until cheesecakes are set, about 20 minutes. Let cool and refrigerate until chilled, about 1 hour.
To serve, mix the raspberries or blueberries with the warmed marmalade to create a glossy glaze on the fruit. Spoon a teaspoon of whipped cream or yogurt on top of each mini cheesecake and top with a berry.
Cooking Notes: This recipe is equally delicious with lemon juice instead of the orange juice and the orange zest eliminated. Using the Greek-style yogurt as a topping creates a lighter and tangier dessert. If you grow your own mint, a tiny mint sprig tucked beside the berry is very charming.
Makes 20 mini cheesecakes.

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