These mini orange cheesecakes will be a huge hit at your next special gathering. Serve with dark chocolate and dessert wine.
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55g unsalted butter, melted
100g digestive biscuits, crushed
400g cream cheese
200g thick Greek yoghurt
2 tablespoons Cointreau® orange liqueur
juice and zest of 1/2 orange
2 tablespoons golden caster sugar
2 teaspoons icing sugar
55g dark chocolate, grated
Method Prep:15min › Extra time:6hr setting › Ready in:6hr15min
Double line six ramekin dishes with cling film, leaving plenty of overhang. Combine the butter and biscuits in a bowl then divide equally between the prepared ramekin dishes and press down with the back of a teaspoon to form a base.
In a mixing bowl whisk the cream cheese together with the yoghurt, liqueur, orange zest (reserve some zest to decorate) and juice and sugar until light and fluffy. Divide the mixture equally between the 6 ramekin dishes and smooth the top. Chill in the fridge for 6 hours hours to achieve a good set.
Gently remove the individual cheesecakes from the ramekins using the cling film to help you. Place on individual serving plates and sprinkle with reserved orange zest, grated dark chocolate and icing sugar. Serve.