1 Video | Photo: Individual Orange and Chocolate Cheesecakes Recipe
Ingredients
- 1/3 cup finely crushed chocolate wafers
- 2 tablespoons butter, melted
- 1/4 cup ricotta cheese
- 2 ounces cream cheese
- 1/4 cup sugar, plus 2 tablespoons
- 1 orange, zested
- 1 egg
- Butter, for greasing
Directions
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 158 reviews
By laurah70_7820227
AUGUSTA, GA
on May 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
(1 Instead of chocolate wafers, I used biscotti. .
(2 I used a REGULAR size muffin tin I was unable to come up with a silicone muffin pan, I buttered all sides of the tin before adding the chocolate crust.
(3 The cheese filling was way too sweet. So I added roughly equal portions of the cream cheese and ricotta to taste. Of course, this also made more filling
(4 I made the cheese filling by hand. Because I used the softer cream cheese out of the tub along with the ricotta, it was easier to manipulate and there was simply no need to drag out the food processor.
(5 Out of the oven, I followed the directions except, as other reviewers suggested, I put the muffin tin in the freezer instead of the fridge. This did help the cheesecakes to release from the pan.
(6 I made the orange sugar mixture to taste.. Because the cheesecakes had been in the freezer, I ran them under the broiler.
By blahnik7284
Utah
on April 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super great, and actually pretty easy to make. I followed almost all of the directions, except I used a regular muffin tin instead of mini and I did a modified water-bath. I put a pan of water on the rack under the muffin tin...I don't really know if that helped it, but the cheesecakes came out just fine. I didn't see "chocolate wafers" at the grocery store so I used chocolate gram-crackers for the crust. Those worked just fine. Very good recipe--I will certainly make them again!
By sharyl.samargia...
River Falls, WI
on April 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were easy and my guests were very impressed. Very delicious, small and rich. Great dessert for girls night. No problems with the recipe, they popped right out of the tin. This is my go to dessert to bring to a party
Read all 158 reviews