Orange Mini Cheesecakes with Grand Marnier Cream

Crust:

1 C. graham cracker crumbs
2 T. brown sugar
1/3 stick melted butter
Filling:
1 8 oz. package cream cheese, room temperature
1/3 C. sour cream
1 egg + 1 egg yolk
1/3 C. sugar
finely grated zest of one orange

Topping:
1 C. heavy cream
1 T. Grand Marnier
2 T. powdered sugar

Preheat oven to 375 degrees.

In a medium bowl, mix graham cracker crumbs, sugar and butter with a fork until well combined.

Divide crumb mixture evenly between the 12 cups of your mini-cheesecake pan. Using your fingers or the back of a tablespoon, press crumbs firmly onto the bottom and partially up the sides of each cup; set aside.

(optional step) Combine sugar and orange zest in a mini food processor and process until orange zest has been incorporated and sugar is fine.

Using an electric mixer, blend softened cream cheese, sour cream, egg, and orange sugar together in a medium bowl. (if you skipped step 4, add both the sugar and orange zest in step 5)

Spoon cream cheese mixture into the twelve cups, trying to divide the mixture as evenly as possible.

Bake for 14 minutes in a preheated 375 degree oven.

Remove from oven and place on rack to cool for 20 minutes then carefully remove cheesecakes from pan and let cool completely on rack.

Put cheesecakes in refrigerator and chill until ready to use.

Just before serving, combine cream (make sure it’s very cold), grand marnier and sugar in a mixing bowl and whip, using a hand whisk or electric mixer with whisk attachment, until soft peaks form.

Top mini cheesecakes with dollops of grand marnier cream and serve.

Enjoy!

Comments

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