Orange Ginger Cheesecakes

Wednesday, April 29th, 2009 | Cooking

I’m always on the hunt for desserts that I can serve to my sister who has a wheat allergy.  I found this recipe in my new favorite book, “Short and Sweet”, by Melanie Barnard.  I made these for the first time for Anna’s birthday and then again on Sunday when my bookclub came over.

Mini Cheesecake

Mini Cheesecake

It was easy enough to make these wheat free for my sister by using gluten free ginger snaps.  I doubled them both times I made them to make 12 little cheesecakes.  I’ve modified the instructions for the recipe to my own specifications, but not much.  The best part is, these are “no bake” – two of the most beautiful words in cooking!

Orange Ginger Cheesecakes

3 oz ginger snaps

1 tablespoon butter – room temperature

1 large orange

1 8 oz package cream cheese – cut into eight pieces

1/3 cup sugar

1/4 cup heavy cream

Place 6 cupcake liners in a muffin pan.  Put the ginger snaps in a food processor with the metal blade and crumble.  Add the butter and mix again briefly until well blended.  Place about one tablespoon of the crumbs into each muffin tin and press into a crust. Put the muffin tin into the freezer for at least 5 minutes.

Meanwhile grate about 2 tablespoons of orange peel into the food processor and then juice the orange, which should result into about 1/2 cup of juice into the processor.  Then add the cream cheese, sugar, and cream into the processor.  Mix until well blended, stopping a few times to scrape down the sides with a spatula.

Divide the cheesecake even between the cupcake liners – the mixture will be thick and will probably require you to use a spatula.  Sprinkle a few crumbs of the leftover gingersnap mixture on top.  These can be refrigerated if you’ve made them a day ahead or can be placed in the freezer if you will be serving them that day.  They should be in the freezer for at least 30 minutes before you serve them, but allowed to thaw for a few minutes so that they are edible.

5 Comments to Orange Ginger Cheesecakes

Rena
April 30, 2009

I would like to request that you only post recipes with at least 25 ingredients and a difficulty level of impossible! I was going to ask you for this recipe when you mentioned it the other day but I’m not a fan of ginger. Luckily I am a fan of ginger snaps. These sound delicious. I have to polish off the sour cream bars before I move on to the next Dorrie dessert! Thanks for posting.

Dorrie
April 30, 2009

Watch out Rena or I’m going to post the recipe from “Short and Sweet” for Double Chocolate Pudding! It takes 15 minutes to make and has less than 10 ingredients!

Rena
April 30, 2009

I’ve never made pudding from scratch. Instant is so easy!

ellebee
April 30, 2009

Yum! These look delicious and sound so easy. Luckily, I’m still making my way through High Altitude Baking, so these won’t be on my list for a while. It looks like I could eat a whole batch in one sitting.

Andrea
May 1, 2009

Thanks for posting the recipe – they were delicious at Book Club!

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