Individual Orange Pistachio Cheesecakes
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 162 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 43 mg |
| sodium | 88 mg |
| potassium | 98 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 10 |
| vit C | 13 |
| folate | 5 |
Use a 12-portion mini-cheesecake pan or follow the variation for Orange Pistachio Cheesecake Squares.
Ingredients
- 4 digestive cookies or oatmeal cookies
- 1/4 cup hulled pistachio nuts
- 1 tbsp salted butter, melted
- Filling:
- 1 pkg cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup liquid honey
- 1 tbsp grated orange rind
- 1 egg
- 1 tbsp all-purpose flour
- Topping:
- 12 orange segments
- 1 tbsp chopped pistachio nuts
Preparation
Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; beat in sour cream, honey and orange rind. Beat in egg and flour. Spoon about 2 tbsp (25 mL) filling over each base.
Bake in 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 12 minutes. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: Top each with orange segment; sprinkle with pistachios.
Additional information : lt;stronggt;Variationlt;/stronggt;lt;br /gt; lt;stronggt;Orange Pistachio Cheesecake Squares:lt;/stronggt; Increase cookies for base to 6. Bake base in parchment paperamp;ndash;lined 8-inch (2 L) square metal cake pan for 8 minutes. lt;br /gt; lt;br /gt; Pour filling over cooled base and bake as directed for 20 minutes. Let cool. Cover and refrigerate until set, about 2 hours. Cut into 12 pieces, wiping knife between each cut. Garnish as directed. lt;br /gt;
Source : Canadian Livng Holiday Cookbook: Fall 2009
- Keywords : Christmas; Dessert; Pistachios; Cream cheese; Sour Cream; Oranges; Bake; Make-Ahead;
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Individual Orange Pistachio Cheesecakes
