Friday, February 21, 2014

Blood Orange Mini Cheesecakes

Wee little Blood Orange Mini Cheesecakes – get in my belly!
Is it raining again? It feels like winter will never end. Some days, I feel like I absolutely NEED to see a bright colour, or taste a bold flavour or I might turn into a mushroom. Aren’t we lucky ducks, because this time of year — smack dab in the middle of the dullest of days — it just so happens that it is citrus season!

Most citrus is at its best flavour and price right now. You have probably noticed many new and unusual varieties at your grocery lately. If you’ve never tried blood oranges before, do so now! These juicy orbs are sweet and fragrant. Inside, the orange can range in colour from dark pink to almost burgundy-black, however, there’s no difference in flavour.

This is a no-bake cheesecake — how easy is that? Mix the ingredients together, pour it on the crust, and refrigerate. That’s it! No worrying about cracked tops or over baking. The blood orange gelled topping is a ruby red jewel on top that adds a bright hit of citrus to counterbalance the richness of the cheesecake. The secret, “stealth health” ingredient to this cheesecake is... greek yogurt! I used 2%, but you could use fat free if that’s what you have. Greek yogurt contains more protein than regular yogurt. That makes this cheesecake, healthy, right? Right.

A spoonful of Oh My Goodness
Just for fun, I decided to make these into tiny mini cheesecakes, but you could make one full-sized cheesecake if you prefer. Can’t find blood oranges? Use oranges, lemons, limes, grapefruit — whatever you can get. This is an easy, versatile recipe you will make again and again. I hope you find your brilliant bit of citrus to brighten your grey day. Cheers!

Click through for the recipe and instructions…
Mini Blood Orange Cheesecakes
Based on this recipe at Craving Chronicles

Makes 1 - 8” cheesecake, 4 small cheesecakes, or 8 mini cheesecakes

Ingredients: Chocolate Crust1 cup Oreo baking crumbs
2 Tablespoons butter, melted

Ingredients: Cheesecake8 oz (1 package) Cream Cheese
Zest of one blood orange
6 Tablespoons sugar
1/2 teaspoon vanilla
2 teaspoons blood orange juice
3/4 cup Greek yogurt
pinch of salt

Ingredients: Blood Orange Topping3/4 cup blood orange juice, freshly squeezed (5-6 blood oranges)
1/2 envelope unflavoured gelatin powder
4 Tablespoons sugar
1/2 teaspoon cornstarch

  1. Preheat oven to 350°F. 
  2. Mix Oreo baking crumbs with melted butter. Press into bottoms of pans. Bake for 10 minutes. Cool completely. 
  3. In the bowl of a stand mixer, beat cream cheese until fluffy. Add zest, sugar, vanilla, juice, yogurt & salt. Beat on medium until combined. 
  4. Pour cheesecake mixture onto baked chocolate crusts, dividing evenly. Refrigerate for at least four hours until firm. 
  5. To prepare Blood Orange topping, mix 4 tablespoons of juice with gelatin powder in a small dish and set aside. 
  6. In another small dish, whisk 2 tablespoons of juice with cornstarch and set aside. 
  7. In a small saucepan, bring remaining juice and sugar to a boil. Remove from heat and add juice/cornstarch mixture, constantly whisking. Add juice/gelatin mixture and stir. 
  8. Allow to cool for about 10 minutes, before pouring a 1/4 layer of blood orange topping on each cheesecake. Refrigerate until set, about 1/2 hour. Garnish with whipped cream if desired.

1 comment:

Craftynail said...

I love this idea! Looks delicious!