Orange Babycake Cheesecake
Delight your taste buds with these irresistible Orange Babycake Cheesecakes—miniature desserts bursting with the fresh, zesty flavor of citrus. Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with fresh orange juice and aromatic zest, these individual cheesecakes are a perfect blend of creamy and tangy. With their quick prep time, easy muffin-tin assembly, and no-fuss portioning, they’re ideal for casual gatherings, elegant dinner parties, or simply indulging in a sweet treat. A sprinkle of powdered sugar and a juicy orange segment garnish take these delicate cakes to the next level, making them as beautiful as they are delicious. Whether you're a cheesecake connoisseur or looking for a unique dessert to share, these orange-flavored gems are sure to impress!
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 65 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 100 grams Granulated sugar
- 2 large Eggs
- 60 milliliters Fresh orange juice
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 120 grams Sour cream
- 20 grams Powdered sugar (for garnish)
- 6 pieces Orange segments (optional, for garnish)
Instructions
Preheat your oven to 160°C (320°F) and line a standard 6-cup muffin tin with paper liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are evenly coated.
Divide the crumb mixture evenly among the muffin cups, pressing it firmly into the bottom to form a compact crust. Use the back of a spoon or a clean glass for even pressure.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the fresh orange juice, orange zest, and vanilla extract, scraping down the sides of the bowl as needed.
Gently fold in the sour cream with a spatula until the batter is smooth and uniform.
Pour the cheesecake batter into the prepared muffin cups, filling each nearly to the top.
Bake in the preheated oven for 20-25 minutes, or until the centers are just set and slightly jiggly.
Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
Once chilled, carefully remove the cheesecakes from the muffin tin and peel away the paper liners.
Dust the tops with powdered sugar, and garnish each with an orange segment, if desired. Serve and enjoy!
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.9 g | 355% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 205.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 892 mg | 69% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
