Best 5 Individual Orange And Chocolate Cheesecakes Recipes

MINI CHOCOLATE-ORANGE CHEESECAKES

Steps:

• Preheat oven to 275°F. In a medium bowl, combine the graham-cracker crumbs, butter, and sugar. Mix well.
• Place cupcake liners in a regular-sized muffin tin and spoon 1 tbsp. of crumb mixture into each liner and press down firmly.
• With an electric or stand mixer, whip the cream cheese until smooth, about 2 to 3 minutes. Add the sugar, and mix well. Add in the orange extract and eggs, and mix until just combined. Add the sour cream, and incorporate completely.
• Melt ¾ cup chocolate chips in the microwave for 45 seconds. Stir well, and heat in 10-second increments until fully melted.
• Fold 1 cup of the cheesecake mixture into the melted chocolate, and mix completely.
• Spoon about 1 tbsp. of chocolate cheesecake mixture on top of the graham-cracker crust, and smooth over. Repeat with the rest of the crusts.
• Add the orange zest to the cheesecake mixture that is still in the bowl, and mix well. Spoon about 1 tbsp. of this mixture over the chocolate mixture, and smooth over.
• Bake for 30 minutes and let cool to room temperature on a cooling rack.
• Meanwhile, place the remaining ½ cup chocolate chips in a medium-sized bowl.In a small saucepan, heat the heavy cream over medium heat and bring to a simmer. (Don't boil!)
• Pour the cream over the chocolate chips and let sit for 3 minutes before stirring, and then mix until completely smooth. Drizzle the chocolate over the cheesecakes. Place cheesecakes in the refrigerator for at least 4 hours before serving.

CHOCOLATE ORANGE CHEESECAKES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter muffin cups.
• Grind wafers to a fine powder in a food processor.
• Mix together wafer crumbs, 2 tablespoons butter, and 2 tablespoons brown sugar in a bowl with a rubber spatula until combined well. Divide crumbs among muffin cups, then firmly press onto bottom and a little up side of each cup with your fingertips or with bottom of an 1/8-cup measure by twisting measure.
• Bake 5 minutes, then transfer to a rack and cool in muffin pan 10 minutes. Gently rotate crusts with your fingertips to loosen and turn out onto rack.
• Beat together cream cheese, zest, and remaining brown sugar (3 tablespoons plus 1/3 teaspoon) with an electric mixer at medium-high speed until fluffy. Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Stir about one third of whipped cream into cream cheese mixture to lighten, then gently fold in remaining whipped cream until just combined.
• Mound filling into crusts with a spoon (or pipe filling into crusts with a pastry bag) and serve, or chill until ready to serve.

ORANGE CHOCOLATE CHEESECAKE

Steps:

• Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet , Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours. , Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers.

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

MINI CHOCOLATE CHEESECAKES

Steps:

• Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
• To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.