Monoportion New York cheesecake is a super easy idea yet of a great visual impact and taste. Creamy and delicate, with an aftertaste of orange, accompanied by a simple but crunchy crumble, whipped cream and a slice of fresh orange. Perfect as a simple Christmas dessert.
300gspreadable cream cheeseI used Arla crem cheese
80gwhite sugar
15gcorn or potato starch
1organic orange
1medium egg
65gGreek yogurt
100gcookies of your choice
1handful almonds
1tbspor more butter
200mlor less cold sweet whipping cream
fresh mint leaves
Instructions
Instructions: Monoportion New York cheesecake
For this recipe I used spreadable crem cheese by Arla that was kindly offered to me by its manufacturer and silicone moulds My Snack by Silikomart. The mould is perfect for creating protein bars, chocolates or cake decorations.
For this recipe all ingredients (except the whipping cream) must be at room temperature.
Mix cream cheese, sugar, cornstarch, orange zest, egg and Greek yogurt using a whisk. The mixture must be smooth and homogeneous but be careful not to whisk the mixture too vigorously or you will incorporate too much air.
Divide the mixture between 2 moulds (8 pieces each). Do not fill them to the rim because the cheesecake will rise during baking and then lower afterwards. Preheat the oven to 180 °C, put in the oven, lower the temperature to 150 °C and cook you cheesecakes for 20 to 25 minutes. You will find that the cheesecake is ready when it becomes elastic to the touch. Remove from the oven and let it cool completely.
Meanwhile crumble your cookies into a pan, add coarsely chopped almonds and butter. Turn on the heat and cook until the crumble becomes crispy and lightly toasted.
Serve you monoportion cheesecake with prepared crumble, a slice of orange, a few decorations of previously whipped cream and some fresh mint leaves.
Notes
15 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
