Mini Chocolate & Orange Cheesecake

Does anyone else ever feel like having dessert, but never want to make a large one that will either last you a few days and possibly go bad,...

Does anyone else ever feel like having dessert, but never want to make a large one that will either last you a few days and possibly go bad, or in many other cases, would get eaten all in one night? They're great for when you have people around, or if you just have a large family, but when it's just me at home, a large dessert is not a good idea. Especially if it's cheesecake. Cheesecake is definitely one of those desserts I could eat in one night. (I'm bad, I know).

So, one weekend when it was just me at home, and I felt like a cheesecake, I tossed up the idea of going to the store and just buying a pre-made one, or just making a mini one since I had all the ingredients already available to me. It didn't take long really, firstly I was saving money, and secondly there wasn't a chance of me eating an entire cheesecake on my own.

That's where this little piece of deliciousness comes in. A jaffa inspired choc-orange mini cheesecake, with a Jaffa Thins base.

Made in a 4inch spring form cake tin, this cheesecake is perfect for sharing with another person, and the recipe is so rich and delicious that you may even be able to split it between three people depending on how rich you like your cheesecake.

The greatest thing is that the flavours are so easy to adapt and change to your own liking.

25g Butter (melted)
70g Jaffa Thins cookies (around 9) or any other choc-orange cookie you like
125g Cream Cheese
1tbsp Sugar (more to taste if required)
1tsp Gelatin bloomed in 1tbsp cream (optional to set firmer)
3/4 cup Cream
50g Chocolate (melted)
Orange Essence

In a food processor, put the cookies and whiz until crumbled (I like to leave some bigger chunks), then add butter and mix together. Push into a 4inch cake tin on the base and up the sides. Place in fridge to set.

In a bowl mix the cream cheese and sugar until smooth. Add the cream and whip until thick. If you are using the gelatin, melt the bloomed and then mix into the whipped mixture gently. Separate the mix into two lots. In one bowl of mixture, add the melted chocolate and mix until combined, and in the other, add some orange essence to taste.

Get the base out of the fridge and alternate between the chocolate and orange mixture, marbling it with a skewer. Once the base is full, place back in the fridge to firm up for at least an hour.

Add whipped cream and chocolate shavings to serve.

So there you have it, a mini cheesecake that you can change as you like, but the choc-orange is great too! What flavour would you try?

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