Mini Orange Cheesecakes

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  • Plain sweet biscuits 125 gm
  • Unsalted butter 60 gm (melted)
  • Filling:
  • Oranges 2
  • Cream cheese 125 gm/ 4oz
  • Orange rind 1 tsp (grated)
  • Condensed milk ½ cup
  • Lemon juice 1 tbsp
  • Orange juice ½ tbsp
  • Decorate:
  • Olpers Cream ¼ cup
  • Orange chunks
  • Cooking Directions


    1. Lightly grease four 3 inch tart tins.

    2. Finally crush biscuits in a food processor and add the melted butter and process for another 15 seconds.

    3. Divide the mixture evenly among the tins and press firmly into the base of the tins.

    4. Place in the freezer while preparing the filling.

    5. Place the oranges on a board and separates chunks, removing all the seeds.

    6. Reserve 2 chunks for each cheese cake to decorate.

    7. Cut remaining chunks into small pieces.

    8. Using an electric beater beat the cream cheese and rind in a small bowl until light and creamy.

    9. Gradually add the condensed milk, lemon and orange juice.

    10. Beat on medium speed until smooth.

    11. Fold in the chopped orange.

    12. Pour the mixture evenly into the prepared tins and smooth the surface.

    13. Refrigerate overnight or for 3 – 4 hours.

    14. Decorate with whipped cream, orange peel ad reserved orange chunkss.


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