RICORTA & CREAM CHEESE MINI CHEESE CAKES

By á-3877

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%

Preparation

Step 1

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