Cookbook

19
Mini Blood Orange
Cheesecakes
1
Prep  minutes / Cook  minutes
2
Serves 
g ginger nut biscuits, processed to a crumb
g butter, melted
g cream cheese, softened
½ cup (g) caster sugar
 eggs, room temperature
¼ cup (ml) sour cream
Zest from  blood orange (or other citrus fruit)
 tablespoons blood orange juice
¼ teaspoon vanilla extract
Method
Preheat oven to C. Combine ginger nut crumbs with
melted butter in a small bowl then divide among four cm
lightly greased springform tins. Use a teaspoon to press
crumb mixture evenly and firmly into the bottoms and
partway up the sides of the tins. Chill until ready to use.
Assemble mixer using scraper beater. Add the cream cheese
and sugar. Slowly turn the mixer to CREAMING/BEATING
setting and beat for  minutes or until smooth Turn the dial
to LIGHT MIXING and add. Add the eggs, sour cream,
citrus zest, juice and vanilla. Mix well.
Fill the tins ¾ full with the cheesecake mix and loosely cover
with foil. Place them on a tray in the oven.
Bake for – minutes or until the cakes are firm and set.
When cooking has completed, carefully remove cheesecakes
and let sit at room temperature.
Prepare topping by combining sour cream, sugar, citrus zest
and juice. Divide topping evenly over each cheesecake and
chill completely before serving.
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