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Mini Chocolate Orange Cheesecakes Recipe

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4.1 from 80 reviews

These Mini Chocolate Orange Cheesecakes combine a rich chocolate shortbread crust with a silky chocolate-orange cheesecake filling, topped with a luscious dark chocolate ganache and fresh orange slices. Perfect for an elegant dessert that offers a delightful balance of citrus brightness and deep chocolate flavor in a perfectly portioned bite.

  • Total Time: 1 hour 30 minutes plus overnight chilling
  • Yield: 12 mini cheesecakes

Ingredients

Chocolate Shortbread Crust

  • 113 g unsalted butter (room temperature)
  • 56 g powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • 120 g all-purpose flour
  • 21 g Dutch process cocoa powder
  • 5 g black cocoa powder

Chocolate Orange Cheesecake Filling

  • 100 g granulated sugar
  • Zest of one orange
  • ½ tsp salt
  • 681 g block-style cream cheese (room temperature)
  • 113 g sour cream (room temperature)
  • 3 eggs (room temperature)
  • 255 g dark chocolate (melted)
  • 36 g orange juice
  • 1 tbsp vanilla extract
  • 5 g Dutch process cocoa powder (sifted)

Ganache and Topping

  • 150 g heavy cream
  • 85 g dark chocolate
  • Orange slices (for garnish)

Instructions

  1. Prepare the mini cheesecake pan: Remove the bottom circles from the mini cheesecake pan, flip the pan upside down and tightly wrap the bottoms of each cup with aluminum foil. Place a larger baking sheet with at least a 1-inch lip on top and flip it right side up. Add the bottom circles back to each cup. The baking sheet should be deep enough to hold a water bath for baking the cheesecakes.
  2. Make the chocolate shortbread crust: In a medium bowl, cream the unsalted butter using an electric hand mixer until smooth. Add powdered sugar, vanilla extract, and salt, then beat for an additional 2 minutes. Gradually add all-purpose flour, Dutch process cocoa powder, and black cocoa powder, mixing on low speed until fully combined.
  3. Form crust bases: Portion the dough using a 1 tablespoon cookie scoop evenly between the 12 cups in the prepared pan. Press the dough into an even layer and slightly up the sides of each cup. Refrigerate for at least 20 minutes to chill.
  4. Preheat oven and bake crusts: Preheat the oven to 325°F (163°C). Dock the chilled dough with a fork, then bake for about 12 minutes until the crusts puff up and appear set but not doughy. Remove from oven and gently press down the crusts to flatten. Allow them to cool completely.
  5. Prepare the cheesecake filling: In a stand mixer fitted with a paddle attachment, combine granulated sugar, orange zest, and salt. Rub together with fingers until mixture resembles wet sand and is aromatic. Add cream cheese and sour cream; beat on low speed until smooth and lump-free.
  6. Add eggs and remaining ingredients: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl, then add melted dark chocolate, orange juice, vanilla extract, and sifted Dutch process cocoa powder. Mix on low speed until just combined and smooth. Scrape the bowl again to ensure uniform mixing.
  7. Portion cheesecake batter: Using a large cookie scoop, fill each shortbread crust about ¾ full with the cheesecake batter. Smooth the tops and gently tap the pan on the countertop to release air bubbles. Set aside.
  8. Prepare water bath and bake: Bring 1 quart of water to a boil in a saucepan, then remove from heat. Very carefully pour the hot water into the bottom baking sheet below the mini cheesecake pan to create a water bath. Transfer the cheesecakes carefully into the preheated oven and bake for 25-30 minutes, until the tops appear matte and set.
  9. Cool cheesecakes in the oven: Turn off the oven, crack the oven door open, and let the cheesecakes rest inside for 30 minutes to cool gradually, preventing cracks.
  10. Finish cooling and chill: Remove the cheesecakes from the oven and water bath and allow to cool completely at room temperature. Then, place the pan uncovered in the refrigerator to chill overnight for optimal texture and flavor development.
  11. Make the ganache: The next day, carefully remove the mini cheesecakes from the pan and arrange them on a serving plate. In a small saucepan, bring the heavy cream to a simmer (around 190°F or 88°C). Remove from heat and add the dark chocolate. Stir gently with a spatula until the chocolate completely melts and the ganache is smooth and glossy.
  12. Top the cheesecakes: Spoon the warm ganache over each mini cheesecake, allowing some to drip down the sides elegantly. Garnish each with fresh orange slices.
  13. Serve and enjoy: Serve the mini chocolate orange cheesecakes chilled and enjoy the harmonious blend of chocolate and vibrant citrus flavors.

Notes

  • Room temperature ingredients ensure a smooth and even batter without lumps.
  • Using a water bath is crucial for gently baking the cheesecakes and preventing cracking.
  • Chilling the crust before baking helps keep its shape and prevents shrinking.
  • Let the cheesecakes cool slowly inside the oven to avoid sudden temperature changes that cause cracks.
  • Ganache can be refrigerated if made ahead; bring to room temperature before spooning over cheesecakes.
  • For best results, prepare the cheesecakes a day ahead to allow flavors to meld and texture to set.
  • Author: ELLA
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/mini-chocolate-orange-cheesecakes-recipe/