Individual Orange and Chocolate Cheesecakes

After watching Giada's video on Food Network, I just had to try these individual orange and chocolate cheesecake. My first try-out, I followed the exact recipe. They turned out great but I just think there was a little too much butter for the crust. Then this is my second time. They are still delicious even after I made some changes. I used ginger snap cookies instead of the chocolate wafers and put little chocolate chips cookies in the middle of the cheesecake. So it will still be called individual orange and chocolate cheesecake. hehe..  :)

In her video, she used the mini muffin tin. I used my silicone standard muffin pan. I wished I have my mini muffin tins here but they are still in Singapore. After the cheesecake is cooled, I had no problem when removing the cheesecake from the pan. I think maybe the secret to getting these out with a "pop" is using a silicone (mini) muffin pan. hehe.. 

These little cheesecake is super easy to make and I'm sure it will be a hit at any party. :))

Individual Orange and Chocolate Cheesecake, 

adapted from Giada De Laurentiis's recipe at Food Network

Ingredients:

6 rounds ginger snap cookies, finely crushed to about 1/3 cup

1 tbsp butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar plus 1 tbsp sugar

1 orange, zested

1 egg

some chocolate chips

hot water

Preheat oven at 350 degrees F. Lightly spray the muffin tin with Baking Joy.

Combine the crushed cookies and melted butter. Place a tightly packed teaspoon of the mixture into each muffin cup. Press down firmly using the back of a shooter glass. Bake for 4 minutes. Remove and let it cool.

In a food processor, combine the ricotta cheese, cream cheese, sugar, half of the orange zest, and the egg. Blend until smooth. Fill some chocolate chips in the middle of the crust. Then fill the cups with cheesecake mixture. Place the muffin tin in a baking dish and pour enough hot water in the baking dish. Bake for 30 minutes. 

Transfer the muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15-20 minutes use a small knife to gently pop the cheesecakes out of the cups. Combine the rest of the orange zest and 1 tbsp of sugar and use the mixture for the topping. 

Notes:

• Water-bath is a must when baking. This will ensure that the cheesecake bake all the way and don't turn out mushy.