I had a tiring weekend last week plus the gloomy weather that made me just want to rest and relax. I made some mini cheesecakes last Saturday to try a different recipe of cheese cake. I did not bother to make a bigger one as I don’t have the space in our fridge, so making smaller ones are more handy.
What inspired me to baked this cheesecake? It’s the cheesecake from The Coffee Bean. Their cheesecake is firm and what you would called “siksik”. It’s rich and creamy. Not too sweet and not the ordinary cheesecake that uses lemon but I detect a hint of orange flavor. So, I made my cheesecake with a tablespoon of orange juice, rind of one orange and to make it more orange-y, I crushed some Orange Bingo Cookie Sandwich for the base. To finish it off, I topped it with canned cherries. The result, mini cheesecakes loaded with orange flavor. I’ve been wondering, where do the canned blueberries go now a days. I seldom saw those cans on the shelves.
Like what I’ve said a while ago, this recipe is an experiment as my usual cheesecake uses lots of ingredients like heavy cream, sour sour cream, all purpose cream or condensed milk plus the eggs and cream cheese. This recipe, however, only uses eggs, cream cheese, sugar, vanilla, lemon or orange juice and rind. Mix them in a bowl and baked in a 150 deg.Celsius preheated oven for 15 minutes. Do not prolong for more than 18 minutes or you’ll get a brown inedible cheesecake.
Ingredients
2 package (16 ounce) Softened Cream Cheese
3/4 cup White Sugar
1 teaspoon Vanilla
1 Tablespoon Orange Juice
Rind of one Orange
2 pieces Eggs
5 packs (3 pieces each) Bingo Orange Cookie Sandwich Crushed
Canned Cherry or your choice of toppings.
Procedure
Preheat oven to 150 deg.Celsius. What I did was, place all the ingredients except the crushed Bingo in a bowl and mix using a hand mixer. Moral lesson, it’s a big NO! It took me some time to fully mix everything until the batter is smooth and creamy. I hate does lumps.
What should I do next time and what you should do when you try this? Cream the softened cream cheese until smooth. Add the sugar, vanilla, orange juice and rind and mix everything. Add the egg one at a time mixing at low speed. Give it a few tap to release the air inside the batter and rest the batter for 15 to 20 minutes. This will give some time for the bubbles to rise from the batter.
Place a muffin cups on a regular muffin tray. Scoop about a tablespoon of the crushed Bingo cookies on each muffin cup and pressed it until firm. Fill each muffin cup about 3/4 its volume and baked in the preheated oven for 15 minutes. Cool for 15 minutes and refrigerate for at least an hour before serving. Top with your choice of toppings.
