https://www.cutoutandkeep.net/projects/blood-orange-baked-cheesecake • Posted by Miranda C.
These little cheesecakes are tangy, sweet and delicious. The small size just means that you can eat multiple without feeling guilty! This recipe makes more then enough to share so if your looking for a smaller amount to enjoy you can always half or even quarter the recipe.
These little cheesecakes are tangy, sweet and delicious. The small size just means that you can eat multiple without feeling guilty! This recipe makes more then enough to share so if your looking for a smaller amount to enjoy you can always half or even quarter the recipe.
Preheat your oven to 160°C. I used silicone moulds for these cheesecakes but if you don't have these then you can use muffin cases in muffin tins instead!
Start with your cheesecake base. Blitz the melted butter, biscuits and sugar in a food processor. Using a teaspoon spoon the mixture into your moulds and press down lightly. Make sure the bases are all covered and even. Put them in the oven for 8 minutes, then remove and leave to cool.
Reduce the oven temperature to 90°C. Next make the cheesecake. Mix the cream cheese in a stand mixer with a paddle attachment to loosen it. Add the sugar and flour and continue mixing with the paddle.
Add the vanilla, zest, juice and egg then change the paddle for the whisk attachment. Whisk for a minute and then add the sour cream. Mix until it is all combined and lump free then transfer into piping bags (this makes it easier to put it into the moulds).
Pipe an even amount of mixture into your moulds on top of the bases. Place in the oven for 12 minutes or until cooked through with a small wobble to it. Remove and leave to cool before placing in the fridge.
Decorate the cheesecakes with segments of blood orange, you can also whip some cream with blood orange juice and pipe that on top. Enjoy!