Giada’s Individual Orange and Chocolate Cheesecakes
Citrus and chocolate—to the world: a normal flavor combination, but to me: a strange, unchartered territory.
When I first saw this recipe on TV, I was filled with doubt. I was puzzled at how citrus-y orange flavor could possibly taste good when combined with chocolate.
I decided to take the plunge--what a risk taker I am! After all, none of Giada’s recipes have ever failed me in the past, so I made these Individual Orange and Chocolate Cheesecakes.
I’m happy to report that now, I too am an orange and chocolate lover! The orange flavor came only from the zest, so while it was very light, you could tell it was there.
These came out in really cute, one-to two-bite mini cakes. Since cheesecake can be really rich, these were perfect to get a taste without overindulging.
The recipe is below, or you can click this link to see it on the Food Network’s web page along with the other recipes from the show that day.
Individual Orange and Chocolate Cheesecakes
Giada De Laurentiis
1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.
