Baked Orange Honey Cheesecake Cups (Print version)
Cream cheese, yogurt and honey bake gently into individual citrus desserts.
# Ingredients:
Ingredients
01 -
300 g cream cheese, softened
02 -
150 g plain Greek yogurt
03 -
80 g honey
04 -
2 large eggs
05 -
Finely grated zest of 1 orange
06 -
2 tbsp orange juice
07 -
1 tsp vanilla extract
08 -
1 tbsp cornstarch
# Instructions:
01 -
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.
02 -
Beat cream cheese until smooth. Mix in yogurt and honey without whipping in much air.
03 -
Add eggs one at a time, mixing slowly. Stir in orange zest, juice, vanilla and cornstarch until completely smooth.
04 -
Divide among the ramekins. Pour hot water into the roasting pan until it reaches halfway up their sides, keeping water out of the filling.
05 -
Bake 25–35 minutes until edges are set and centers still have a gentle wobble. Remove ramekins carefully from the bath.
06 -
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.
07 -
Cover and keep refrigerated for up to three days. Do not leave the cheesecakes at room temperature longer than two hours.
# Good to know:
01 -
Includes 150 minutes resting or cooling time.