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Categories:
nonstick cooking spray chocolate wafer crumbs orange zest freshly butter cream cheese Ricotta cheese sugar sugar
Viewed: 4 - Published at: 3 years agoIngredients
- 1 x nonstick cooking spray
- 13 cup chocolate wafer crumbs
- 1 each orange zest freshly grated, divided
- 2 tablespoons butter melted
- 2 ounces cream cheese (reduced-fat)
- 1/4 cup ricotta cheese light
- 1/4 cup sugar
- 2 tablespoons sugar
Method
- Preheat oven to 350F (180C).
- Coat mini muffin cups with cooking spray.
- Combine chocolate wafer crumbs and melted butter.
- Place tightly packed teaspoon of wafer mixture into each mini-muffin cup and press down firmly.
- In food processor combine ricotta cheese, cream cheese, 1/4 cup sugar, half orange zest, and egg.
- Blend until smooth.
- Fill cups with about 1 1/2 tablespoons of cheesecake mixture.
- Place mini muffin tin in baking dish and pour enough hot water in baking dish to come halfway up sides of mini muffin tin.
- Bake for 25 minutes.
- Transfer muffin tin to wire rack and let cool for at least half an hour.
- Refrigerate for 15 minutes.
- Use small knife to gently pop cheesecakes out of cups.
- Just before serving, combine remaining orange zest with remaining 2 tablespoons of sugar.
- Top each mini cheesecake with about 1/4 teaspoon orange zest mixture and serve.
