Mini-Orange Cheesecake with Caramelized Orange Zest
These mini-cheesecake are delicious and delicate. Your guests will love it!
For the caramelized orange zest
4 orange zest
1 cup sugar
1/4 cup water
Over medium high heat, Bring to a boil all the ingredients for about 5 minutes. Let it cool, then strain and place orange zest over parchment paper until you use them to decorate.
For the filling
8oz cream cheese
1/2 cup condense milk
4 Tbs lime juice
2 Tbs orange juice
1 tsp orange zest (very fine )
1 tsp lemon zest (very fine)
Mix cream cheese until soft, stir in condense milk. Stir in lemon and orange juice, mix well until mixture has consistency. Add lemon and orange zest. Refrigerate for at least 1 hour before filling.
Fill in the mini-cupcakes and decorate with cristalized orange zest and refrigerate over night.
For the crust
8 oz sweet biscuit crumbs
6 Tbs butter ( melted )
1 Tbs brown sugar
1 tsp. Ground Cinnamon
12 mini-cupcake liners paper
Arrange the mini- cupcake liners paper over mini muffin pan
Mix all ingredients in a bowl.
Press 1 tsp of the mixture into the bottom of each mini-cupcake liner. Press very well to compact.
Refrigerate for about 30 minutes before filling them.