ORANGE GROVE MINI CHEESECAKES
Raspberry-topped mini cheesecakes are big on citrusy flavor when you add the grated zest from a large orange to the mix.
Provided by My Food and Family
Categories Recipes
Time 6h5m
Yield Makes 12 servings, 1 mini cheesecake each.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place 1 wafer in each of 12 paper-lined medium muffin cups. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, orange peel and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly into prepared muffin cups.
- Bake 20 to 25 min. or until centers are almost set. Cool. Refrigerate 4 hours or overnight. Meanwhile, drizzle chocolate evenly over remaining 12 wafers. Let stand at room temperature until chocolate is firm.
- Top each cheesecake with 1 tsp. preserves and 1 decorated wafer just before serving. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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