Mini Blood Orange Cheesecakes

Recipe By:

Breville

www.breville.com [1]

Prep Time:

20 min, plus chilling time

Cook Time:

Pressure Cook: 5 mins

Serves:

A perfectly balanced dessert recipe with the soft texture and mild flavour of cream cheese paired with the citrus of blood oranges. This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.

Orange cheesecakes

Ingredients

120g ginger nut biscuits, processed to a crumb
50g butter, melted
500g cream cheese, softened
1/2 cup (110g) caster sugar
2 eggs, room temperature
1/4 cup (60ml) sour cream
Zest from 1 blood orange (or other citrus fruit)
2 tablespoons blood orange juice
1/4 teaspoon vanilla extract

Method

For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Combine ginger nut crumbs with melted butter in a small bowl then divide among four 10cm lightly greased springform tins. Use fingers to press crumb mixture evenly and firmly into the bottoms and partway up the sides of the tins. Chill until ready to use
Using a hand mixer or stand mixer, beat together the cream cheese and sugar until smooth. Add the eggs, sour cream, citrus zest, juice and vanilla. Mix well
Place trivet in cooking bowl and pour 2 cups (500ml) of water into bowl. Fill the tins 2/3 full. Cover each tin tightly with foil. Arrange half of the tins on the trivet
Select PRESSURE COOK PUDDING and adjust cooking time to 5 minutes
When cooking has completed, carefully remove cheesecakes and let sit at room temperature. Repeat with remaining cheesecakes

Topping

Ingredients

3/4 cup (180ml) sour cream
1/4 cup (55g) caster sugar
Zest from 1 blood orange (or other citrus fruit)
1 tablespoon blood orange juice

Method

Prepare topping by combining sour cream, sugar, citrus zest and juice. Divide topping evenly over each cheesecake and chill completely before serving