RICORTA & CREAM CHEESE MINI CHEESE CAKES

RICORTA & CREAM CHEESE MINI CHEESE CAKES
RICORTA & CREAM CHEESE MINI CHEESE CAKES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    CUP FINELY CRUSHED CHOCKOLATE OT VANILLA WAFERS

  • 2

    TABLESPOON MELTED BUTTER

  • 1/4

    CUP RICORTA CHEESE

  • 2

    OZ CREAMCHEESE

  • 1/4

    CUP SUGAR(2 TABLESPOONS)

  • 1

    ORANGE ZESTED

  • 1

    EGG

  • MINI MUFFIN TIN

  • BAKE 350%

Directions

COMBINE CRUSHED WAFERS WITH MELTR BUTTER WHEN MIXED PLACE I TEASPOON OF THE WAFER MIX INTO THE MUFFIN TIN AND PRESS FIRMLY. IN THE FOOD PROCESSOR COMBINE RICORTA-CREAM CHEESE -!/4 CUP OF SUGAR- HALF OF THE ORANGE ZEST AND 1 EGG. BLEND UNTIL SMOTH LIGHTLY GRASE THE SIDES OF THE MUFFIN TIN WITH BUTTER FILL THE TINS WITH ABOUT 1/1/2 TABLESPOON OF THE CHEESE CAKE MIXTURE PLACE THE MUFFIN TIN IN A BAKING PAN AND POUR ENOUGH HOT WATER IN BAKING PAN TO BE HALFWAY UP THE SIDES OF THE MUFFIN TIN BAKE FOR 25 MINUTES TRANSFER MINI PAN TO A WIRE RACK AND LET COOL FOR 30 MINUTES REFRIGERAT CAKES FOR 15 MINUTES. USING A SMALL KNIFE GENTLY POP UP THE CHEESE CAKES OUT OF THE MUFFIN TIN. JUST BEFORE SERVING COMBINE THE REMAINING ZEST WITH REMAINING 2 TABLESPOON OF SUGAR TOP EACH CAKE WITH THIS MIXTURE AND THE REMAINING ZEST

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