Individual orange-chocolate cheesecakes
Votes: 5
Time: 1 hour 45 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 173, total fat 10 G., saturated fats G., proteins 3 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 173, total fat 10 G., saturated fats G., proteins 3 G., carbohydrates 18 G., fiber G., cholesterol mg, sodium mg, sugar G.
Individual cheesecakes are a wonderful treat, perfect for special occasions. Your guests will be delighted with their elegant appearance and amazing orange-chocolate flavor. Plus, they bake faster this way. Use a muffin tin, generously greasing the inside with butter. Line the bottom of the muffin tin with a mixture of crushed chocolate cookies and butter – this will be the crust. Top with an orange ricotta and cream cheese filling and bake in a double boiler. Garnish each cheesecake with grated orange zest and sugar, and enjoy your dessert with rave reviews.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup chopped chocolate wafer cookies
- 2 tbsp (30 g) butter, melted
- 1/4 cup ricotta
- 60 g of cream cheese
- 1/4 cup sugar + 2 tbsp.
- Zest of 1 orange
- 1 egg
- Butter to grease the pans
- Special equipment: metal mini muffin pan
We recommend
Recipes with similar ingredients: wafer cookies, butter, ricotta cheese, curd cheese, sugar, Oranges, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
Combine crushed chocolate cookies and melted butter. Spoon 1 teaspoon of the mixture into each muffin cup and press firmly. - In the bowl of a food processor, combine the ricotta, cream cheese, 1/4 cup sugar, half the orange zest, and egg. Process until smooth. Lightly butter the inside of a pan. Spoon about 1.5 tablespoons of the cheese mixture into each cavity. Place the muffin tin inside a larger baking pan and add enough hot water to come halfway up the pan. Bake for 25 minutes. Transfer the pan with the cheesecakes to a wire rack and cool completely for 30 minutes. Then refrigerate for 15 minutes. Using a knife, carefully remove the cheesecakes from the pan.
- Before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Sprinkle each cheesecake with about 1/4 teaspoon of the citrus mixture and serve.
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