Ingredients for Orange Babycake Cheesecake
- Margarine
- Shortbread
- 8 ounces cream cheese, softened
- Orange Pulp
- Sour Cream
- Egg
- White Chocolate
- Orange Zest
- Vanilla
- Curacao
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How to Make Orange Babycake Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare your crust: In a medium bowl, combine 1 ½ cups of your chosen crumbs with ¼ cup melted butter. Mix until evenly moistened.
- Evenly press the crumb mixture into the bottoms of four 3-inch mini cheesecake pans.
- In a large bowl, beat 8 ounces of cream cheese until smooth and creamy.
- Gradually add ½ cup granulated sugar, beating until well combined.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and the zest of one orange.
- In a separate small bowl, whisk together ¼ cup orange juice and 1 tablespoon orange liqueur (optional).
- Gently fold the orange juice mixture into the cream cheese mixture.
- Pour the cheesecake batter evenly into the prepared crusts.
- Place the mini cheesecakes in a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the mini pans (this creates a water bath).
- Bake for 45 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
76g
Fat
124g
Carbs
7g
