Mini Chocolate Orange Cheesecakes (Print Version)
# Ingredients:
→ Chocolate Shortbread Crust
01 -
Unsalted butter, room temperature (113g/8 tablespoons)
02 -
Powdered sugar (56g/½ cup)
03 -
Vanilla extract (½ teaspoon)
04 -
Salt (¼ teaspoon)
05 -
All-purpose flour (120g/1 cup)
06 -
Dutch process cocoa powder (21g/¼ cup)
07 -
Black cocoa powder (5g/1 tablespoon)
→ Chocolate Orange Filling
08 -
Cream cheese, room temperature (681g/24 oz)
09 -
Granulated sugar (100g/½ cup)
10 -
Orange zest (from 1 orange)
11 -
Salt (½ teaspoon)
12 -
Sour cream, room temperature (113g/½ cup)
13 -
Eggs, room temperature (3)
14 -
Dark chocolate, melted (255g/9 oz)
15 -
Orange juice (36g/3 tablespoons)
16 -
Vanilla extract (1 tablespoon)
17 -
Dutch process cocoa powder, sifted (5g/1 tablespoon)
→ Ganache Topping
18 -
Heavy cream (150g/⅔ cup)
19 -
Dark chocolate (85g/3 oz)
# Instructions:
01 -
Wrap bottom of mini cheesecake pan cups with foil. Place on baking sheet with 1-inch lip for water bath. Replace bottom circles.
02 -
Cream butter, then mix in powdered sugar, vanilla, and salt. Add flour and cocoa powders. Portion into pan cups, press into bases, and chill 20 minutes. Bake at 325°F for 12 minutes.
03 -
Mix sugar with orange zest. Beat in cream cheese and sour cream until smooth. Add eggs one at a time, then mix in melted chocolate, orange juice, vanilla, and cocoa powder.
04 -
Fill cups ¾ full. Place in water bath and bake 25-30 minutes until tops are matte. Cool gradually in turned-off oven, then at room temperature before chilling overnight.
05 -
Heat cream to simmer (190°F), pour over chocolate, and stir until smooth. Spoon over chilled cheesecakes and let drip down sides.
# Notes:
01 -
Water bath is essential for even baking
02 -
All ingredients should be at room temperature
03 -
Gradual cooling prevents cheesecakes from cracking