Mini blood orange cheesecakes

Ingredients

The pastry

62 grams (2.2 ounces) flour
25 grams (0.9 ounces) powdered sugar
15 grams (0.53 ounces) egg yolk
38 grams (1.34 ounces) butter
pinch of salt

Cheese mass

200 grams (7.05 ounces) cream cheese
50 grams (1.76 ounces) sugar
75 grams (2.65 ounces) egg (about 1.5 eggs)
20 grams (0.7 ounces) egg yolk
80 grams (2.82 ounces) whipping cream
0.5 vanilla pod (seeds scraped)
pinch of salt
5 grams (0.18 ounces) cornstarch

Syrup

50 grams (1.76 ounces) blood orange juice
100 grams (3.53 ounces) sugar
10 grams (0.35 ounces) glucose syrup

Equipment

Mixer
A good-quality mixer will help you achieve the perfect crumbly texture for your pastry dough and ensure your cheese mass is smooth and uniform.
Dense Silicone Molds (7.5cm diameter)
Silicone molds provide consistent baking and easy removal, essential for keeping those mini cheesecakes intact.
Cling Film
Wrapping the dough in cling film before refrigeration helps it stay moist and manageable.

Instructions

Step 1

1. You will need 5 dense silicone molds with a diameter of 7.5cm (2.95 inches).

Step 2

2. Combine the powdered sugar, flour, butter, and a pinch of salt in a mixer until the mixture resembles fine crumbs. Add the egg yolk and knead the dough until smooth. Wrap the dough in cling film to prevent it from drying out. Refrigerate for at least 1-2 hours.

Step 3

3. Spread the dough evenly along the bottom of the molds. Bake at 347°F (175°C) for 10-11 minutes with convection. Make sure the dough is golden brown and slightly firm to the touch. Let it cool while preparing the cheese mass.

Step 4

4. Combine the cream cheese and sugar in a bowl and mix until the sugar is fully dissolved. Add the eggs and egg yolk one at a time, mixing well after each addition. Add the whipping cream, salt, vanilla seeds, and cornstarch. Mix until the mass is smooth and uniform. Make sure there are no lumps for a creamy texture.

Step 5

5. Pour the cheese mass over the baked pastry bases. Bake the cheesecakes at 374°F (190°C) for 35 minutes. The center of the cheesecake should be slightly wobbly when done. This ensures your cheesecake will be creamy and not overcooked.

Step 6

6. Cool the cheesecakes to room temperature, then let them stabilize in the fridge overnight. This chilling step is crucial for the right consistency and flavor development.

Step 7

7. For the syrup, combine the blood orange juice, sugar, and glucose syrup in a saucepan. Boil over medium heat for about 5 minutes until slightly thickened.

Step 8

8. Garnish the cheesecakes with the syrup, pomegranate seeds, and slices of red orange before serving. For an extra touch, add a sprig of mint or a dusting of powdered sugar.

Servings

When it comes to serving these mini blood orange cheesecakes, the options are boundless and infinitely satisfying. Imagine a charming afternoon tea gathering; these cheesecakes could be the jewel of the table, paired eloquently with an assortment of delicate finger sandwiches and a pot of steaming Earl Grey. For a more casual yet equally delightful setting, consider laying them out at a picnic. These treats, with their bright citrus notes, pair exceptionally well with a crisp white wine or a homemade lemonade. And let's not forget the versatile charm of fresh fruits—decorate the plate with extra blood orange slices, berries, or even a drizzle of additional syrup for that gourmet touch. Want to turn a simple dessert into a full-fledged dessert course? Serve these mini cheesecakes with a dollop of whipped cream on the side and a sprinkle of pomegranate seeds for added texture and flavor. They also work wonderfully as a stunning finale to a sophisticated dinner party, where they can be presented alongside espresso shots or a nice port wine, rounding out the evening with a sweet note that guests will talk about for days.

Variations

For those needing a gluten-free option, simply swap out the regular flour for a gluten-free flour blend in the pastry. Make sure to check that your cornstarch is gluten-free as well—a little diligence goes a long way. To make a vegan version of this delectable cheesecake, replace the butter with a quality plant-based margarine and use a vegan cream cheese alternative. Instead of regular eggs, you can use a commercial egg replacer or make a flaxseed egg by mixing one tablespoon of ground flaxseed with three tablespoons of water per egg. Finally, use coconut cream in place of the whipping cream—this will keep the texture lush and creamy without any dairy.

Faq

What should I do if my pastry dough is too sticky?
If your pastry dough is too sticky, try refrigerating it for an additional 30 minutes. You can also lightly dust your working surface and rolling pin with flour to make handling easier.
Can I use another type of citrus juice instead of blood orange?
Yes, you can swap blood orange juice with regular orange juice, lemon juice, or even lime juice. Adjust the sugar in the syrup accordingly to balance the tartness.
How do I prevent my cheesecakes from cracking?
To minimize the chances of your cheesecakes cracking, make sure not to overmix the batter and avoid opening the oven door while baking. Cooling them slowly at room temperature before refrigerating helps as well.
Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made a day ahead and stored in the refrigerator. They actually taste better after they've had some time to set and the flavors have melded together.
How do I know when my cheesecakes are done baking?
Your mini cheesecakes are done when the edges are set, and the center is slightly wobbly. They will continue to firm up as they cool and refrigerate.
Can I freeze these cheesecakes?
Yes, you can freeze these cheesecakes. Just make sure to wrap them tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator overnight before serving.