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Mini Cheesecakes Oreo® Choco Citrus Pinterest

Mini cheesecakes with a crunchy Oreo® crust, chocolate ganache and kumquat jam, feel free to make them with any citrus jam, de-li-cious!

I especially like to use Oreo® cookies for my cheesecake crusts because they remain crisp even after being re-baked. I have recently made a lot of kumquat jam so I decided to use some for this recipe, if you have access to kumquats and want to make some jam click here for my recipe, or else use the citrus jam you prefer, orange or grapefruit, any flavor that goes well with chocolate.

  • 12 pastries
  • Easy
  • 40 minutes

Recipe :

Ingredients:

Crust:

1 cups (115 g.) finely crushed Oreo® cookies (about 14 cookies)

3 1/2 tbsp. (50 g.) unsalted butter, melted

4 oz. (113 grams) semisweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy cream

Any citrus jam of your choice

Filling:

2 x 8 oz (454 g.) cream cheese, softened

2/3 cup (130 g.) granulated sugar

Pinch of salt

2 eggs

1 tsp pure vanilla extract

1/2 cup (120 ml) heavy cream

Garnish:

Any citrus jam of your choice

Utensils: 1 12 muffin pan

Prepare the crust:

Preheat oven to 300°F (150°C) and line muffin pan with muffin cups

Into a bowl, mix together the crushed Oreo cookies with the melted butter

Add a tbsp. of mixture into each muffin cups and press down

Into the oven for about 6 minutes

Whilst the cookies are baking, make a thick ganache, melt chocolate with heavy cream into your microwave, stir well

Remove muffin pan from oven and immediately add a tsp/tsp and 1/2 of ganache

Then in the center of ganache, add about 1/2 tsp of the citrus jam of your choice

Set aside to cool

Make the filling:

Into a medium bowl, add the cream cheese, heavy cream, pinch of salt and sugar. With a spatula, turn over and crush the cream cheese onto the sugar until well distributed

Quickly whisk the eggs with a fork and add to the cream cheese together with the vanilla, whisk just until incorporated, do not overmix, I don’t like my cream cheese mixture too runny, plus you don’t want to form too many bubbles

Pour evenly into the muffin cups

Bake and decorate cheesecakes:

Into the oven for 20 to 22 minutes (mine took 22 minutes)

Let cool completely at room temperature

Then refrigerate at least 3 or 4 hours before serving

Before serving, add a spoonful of the citrus jam of your choice

These cheesecakes can be stored in your fridge for a few days

Note:

I do not use any kind of mixer to make my cheesecakes because I find that the cream cheese becomes too runny and bubbly

Enjoy!

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