Chocolate orange mini cheesecakes
A baked cheesecake is a lovely thing. Rich and creamy and dreamy and indulgent. But they do take their sweet time baking and cooling. Yes you can have the batter whipped up in next to no time but then it has to spend the best part of an hour in the oven and even longer slowly cooling back down again.
It’s so much quicker and easier to make these dinky little ones and unless you plan on feeding a crowd it makes sense (and it’s cheaper) to bake a smaller quantity too.
These are everything you could hope for from a chocolatey, orangey, creamy, delicious cheesecake. Plus they look really impressive for not very much effort. Bonus!
To ensure that you have the creamiest cheesecakes possible make sure that all of your ingredients are at room temperature before you start, they’ll blend together much better that way.
6 tbsp crushed digestive biscuits
1 tsp cocoa powder
2 tbsp melted butter
225g cream cheese
25g dark chocolate
zest and juice of 1 orange
Pre-heat your oven to 170°c and line a six hole muffin tin with cupcake wrappers (I find silicone ones work best for these.)
Mix together the biscuit crumbs, melted butter and cocoa powder and then press about one tablespoon of the mixture into the base of each cupcake liner. Pop them in the fridge to firm up a bit whilst you make the filling.
Melt the chocolate and leave it to cool. Beat together the cream cheese and sugar until they are smooth and well combined. Add the egg and beat again. Finally mix through the orange juice.
Divide this mixture in two and mix the orange zest into one half and the chocolate into the other. Mix the chocolate in really well so that you have a uniform colour.
Now you need to pop these mixtures on top of the bases. You can be as fancy or as straight forward as you like. Either layer them on or marble them together or make pretty swirls and patterns.
Put the muffin tin in a roasting tin half filled with water and then put the whole lot in the oven and bake them for 30 minutes. They should still have a bit of a wobble to them when they are cooked, this will mean they are nice and creamy.
Once the cooking time is up turn off the oven and leave the cheesecakes in there but open the door a little. Let them stay in there until they have cooled to room temperature and then put them in the fridge to chill completely and fully set before removing the wrappers and serving.