Mini Jaffa Cheesecakes

On Friday, June 28th, 2013

  • Cooking time: More than 2 hours
  • Serves: 10 or more
  • Type: Budget-Cake-Cheese cake-Family


  • 12 choc ripple biscuits
  • 250g smooth ricotta
  • 250g light cream cheese, softened
  • 1⁄3 cup caster sugar
  • Finely grated zest of 1 orange
  • 1 teaspoon vanilla extract
  • 3 eggs

Preparation method

1. Preheat oven to 180°C (not fan-forced). Line a ½ cup-capacity non-stick muffin pan with large paper patty cases. Place a biscuit in each liner and press firmly into case (they should fit snugly).

2. Place ricotta, cream cheese, sugar, zest and vanilla in a food processor; process until smooth. Add eggs; process until just combined. Pour mixture evenly into cases.

3. Bake for 12-15 minutes until centres are almost set (they will firm as they cool). Cool; chill 3 hours or overnight.

TIPS: Can make the day before; keep refrigerated.

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