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Cream cheese, yogurt and honey bake gently into individual citrus desserts. Orange zest flavors the smooth filling, and a water bath helps the small cups set without harshly browned edges.
Ingredients
- 300 g cream cheese, softened
- 150 g plain Greek yogurt
- 80 g honey
- 2 large eggs
- Finely grated zest of 1 orange
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Method
- Heat the oven to 160°C. Set six ovenproof 150 ml ramekins in a deep roasting pan. Have hot water ready for the water bath.
- Beat cream cheese until smooth. Mix in yogurt and honey without whipping in much air.
- Add eggs one at a time, mixing slowly. Stir in orange zest, juice, vanilla and cornstarch until completely smooth.
- Divide among the ramekins. Pour hot water into the roasting pan until it reaches halfway up their sides, keeping water out of the filling.
- Bake 25–35 minutes until edges are set and centers still have a gentle wobble. Remove ramekins carefully from the bath.
- Cool on a rack for about 30 minutes, then refrigerate at least 2 hours before serving. Serve chilled in the ramekins; these cups have no biscuit base or extra topping.
- Cover and keep refrigerated for up to three days. Do not leave the cheesecakes at room temperature longer than two hours.
Start with softened cheese
Cold cream cheese can leave lumps. Smooth it before adding the other ingredients so the mixture needs less beating.
Mix slowly after adding eggs
Too much air makes the filling rise and then sink. Stir gently until the eggs disappear into the batter.
Chill fully
The warm centers are deliberately soft when they leave the oven. Refrigeration finishes setting the texture for spooning.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Cool on a rack for about 30 minutes, then refrigerate at least 2 hours before serving. Serve chilled in the ramekins; these cups have no biscuit base or extra topping.
- How should I store leftovers?
Cover and keep refrigerated for up to three days. Do not leave the cheesecakes at room temperature longer than two hours.
