Chocolate Orange Cheesecakes
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
110 g
Cream Cheese (softened)Directions:
1
Put oven rack in middle position and preheat oven to 350°F
2
Butter muffin cups
3
Grind wafers to a fine powder in a food processor
4
Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well
5
Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure
6
Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes
7
Gently rotate crusts with your fingertips to loosen and turn out onto rack
8
Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy
9
Beat cream in another bowl with cleaned beaters until it just holds stiff peaks
10
Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined
11
Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve
12
Put oven rack in middle position and preheat oven to 350°F
13
Butter muffin cups
14
Grind wafers to a fine powder in a food processor
15
Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well
16
Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure
17
Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes
18
Gently rotate crusts with your fingertips to loosen and turn out onto rack
19
Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy
20
Beat cream in another bowl with cleaned beaters until it just holds stiff peaks
21
Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined
22
Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve