|Mini no guilt cheesecake|
This bite size cheesecake travels well because it rests snugly in a cup. It would have paired well with lemon zest but orange zest gives a subtle flavor as well. Being tiny, it saves me the hassle of a water bath because a water pan under the baking rack did the trick just fine.
I baked it a minute too long and so missed the moist cheese filling that cheesecakes are meant to be. My second batch was perfect when baking was reduced by 1 minute to 19 minutes.
Adapted from Eugenie Kitchen.
Makes 12 mini cheesecake cups
90g digestives, processed to fine crumbs
30g unsalted butter, melted
Cream cheese filling :
260g cream cheese, softened
50g castor sugar
½ teaspoon cornstarch
½ teaspoon vanilla extract
1 tablespoon orange zest
Prepared 12 cupcake liners.
Combine biscuit crumbs and butter.
Spoon 1 tablespoon of crumbs to the cupcake liner.
Press the crumbs to compact it.
In a food processor, process the cheese, sugar, cornstarch, extract, zest and eggs until it is well combined.
Equally divide the cheese filling among the 12 cups.
Place a shallow basin of water under a baking rack.
Preheat the oven to 160C degrees.
Bake the mini cheesecakes for 19 minutes.
Cakes will appear pale when done. Leave the cakes to cool in the oven, with door ajar.
Chill well before jazzing it up with whipped cream and jam.