Black Bottom Orange Cheesecakes
Black Bottom Orange Cheesecakes
Fudge Brownie Base:
¼ cup butter
1 egg
1 tablespoon water
1 package MAYA Oven Toaster Chocolate Fudge Brownie Mix 230 g
1 tablespoon melted butter
Orange Cheesecake Filling:
2 ¼ cups cream cheese, softened
¾ cup sugar
3 eggs
1 ½ tablespoons orange zest
1 tablespoon orange-flavored liqueur
orange food color, as needed
White Chocolate Ganache:
½ cup all purpose cream
½ cup chopped white chocolate
chocolate coins, for garnish (optional)
- Preheat oven to 350°F/177°C.
- Prepare fudge brownie base.
- Grease and line the bottom of a 9×5-inch rectangular pan. Set aside.
- In a bowl, cream the butter until soft.
- Add the egg and water and blend together.
- Add the brownie mix and beat with a wooden spoon until smooth.
- Pour on the prepared pan and spread batter until smooth.
- Bake for 20 minutes or until done.
- Once cooled, crumble the brownie and add in the melted butter.
- Set aside.
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- Prepare orange cheesecake filling.
- In a mixer bowl, soften cream cheese and add sugar until creamy.
- Add in the eggs one at a time.
- Add the orange zest, orange-flavored liqueur and orange food color. Blend until well incorporated.
- Prepare white chocolate ganache.
- Place the all purpose cream in a pan and bring to a boil while stirring continuously.
- Add the chopped white chocolate and stir until melted and combined. Set aside and cool.
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To assemble. Pack 2 tablespoons each of fudge brownie base at the bottom of eight (8) 4-ounce paper cups. Pour orange cheesecake filling until ¾ full. Bake for 30 minutes. Remove cheesecakes from oven. Cool. Pour white chocolate ganache on top and garnish with a chocolate coin. Serve
Yield: 8 individual cheesecakes
Note: Omit food color if a white cheesecake is desired.
