Orange Ginger Cheesecake Minis Food

ORANGE-GINGER CHEESECAKE MINIS

Steps:

• Heat oven to 325°F.
• Combine gingersnap crumbs, butter and 2 Tbsp. sugar; press evenly onto bottoms of 16 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup.
• Beat cream cheese, ginger, orange zest, vanilla and 3/4 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon over crusts.
• Bake 20 to 25 min. or until centers are almost set.
• Meanwhile, bring orange juice and remaining sugar to boil in saucepan, stirring frequently. Simmer on medium-low heat 8 to 10 min. or until thickened, stirring frequently. Cool completely.
• Cool cheesecakes 10 min. Remove from pans to wire racks; cool completely.
• Refrigerate cheesecakes and orange sauce 2 hours. Remove cheesecakes from paper liners just before serving topped with the orange sauce.

ELEGANT ORANGE BLOSSOM CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Place gingersnaps in bottom of each liner, then set aside.
• Beat cream cheese, sugar, and vanilla until fluffy.
• Add eggs one at a time.
• Add in the sour cream, molasses, and spices.
• Pour mixture over gingersnaps.
• Bake for 20 minutes.
• Sprinkle with crushed gingersnaps.
• Enjoy!

GINGERSNAP MANGO-LASSI CHEESECAKE MINIS

Steps:

• Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.
• In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass
• works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on.
• Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.
• Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter.
• Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes.
• Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.
• Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.

TRIPLE GINGER CHEESECAKE

Steps:

• Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
• Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
• Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
• Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
• Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
• Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

ORANGE-GINGER CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease a 10 inch springform pan.
• Make crust:.
• Measure out 1/2 cup of cake mix and set aside.Place remaining cake mix in large mixing bowl.
• Add remaining crust ingredients to cake mix. Blend with mixer on low speed for about 2 minutes. Stop machine, scrape down sides of bowl so the batter comes together in a ball.
• With your finger tips, pat dough evenly over the bottom and up the sides of the pan until smooth. Set aside.
• Filling:.
• In the same mixing bowl you used for the crust, mix cream cheese and sweetened, condenesed milk on low speed until well mixed.
• Add eggs, reserved cake mix, orange juice and orange zest.
• Beat at medium for 1 minute, scraping sides of bowl as necessary.
• Pour filling onto the crust and smooth with spatula.
• Bake for 68-72 minutes, or until browned and shiny, but center still jiggles slightly when shaken.
• Just before bake time is over, mix sour cream, brown sugar, and ginger in a small bowl.
• Spread topping over cheesecake when it is done, then return pan to oven until topping sets, 7-8 minutes.
• Remove cheesecake from oven, let cool for 30 minutes, then cover and refrigerate overnight, or until ready to serve.
• Candied orange zest: (optional garnish for top of cheesecake).
• Use a zester, or a sharp paring knife to cut long strands of orange peel from oranges.
• Place sugar and water into a medium saucepan over medium heat. Stir until sugar completely dissolves and the syrup comes to a simmer.
• Drop the orange zest into the syrup and stir so the strands are covered.
• Let barely simmer for 1-1/2 hours, or until zest is translucent. The longer you cook it, the crunchier the zest will be.
• With metal tongs, remove zest from pan and let dry on a metal rack for several hours.
• After the zest cools, but before it completely dries, it will be flexible so that you can curl or twist it to make it more ornamental.
• When the zest has dried, store it in a tightly covered container.
• For an even tastier treat, dip dried strands into melted chocolate!

ORANGE-GINGER CHEESECAKE

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.