Description
Six individual chocolate crumb cheesecake cups with fresh orange filling and dark chocolate ganache.
Ingredients
Scale
- 1 1/2 cups fine chocolate cookie crumbs (180 g)
- 5 tbsp unsalted butter, melted (70 g)
- 16 oz full-fat block cream cheese, softened (454 g)
- 3/4 cup confectioners’ sugar (90 g)
- 2 tbsp finely grated fresh orange zest
- 1/4 cup fresh orange juice (60 ml)
- 1 tsp vanilla extract
- 1 cup cold heavy cream (240 ml)
- 4 oz dark chocolate, finely chopped (113 g)
- 1/3 cup heavy cream for ganache (80 ml)
- Optional: 1/4 cup dark chocolate curls (20 g)
Instructions
- Mix the chocolate cookie crumbs with melted butter. Divide among six identical 8-ounce glasses and press lightly. Chill.
- Beat the softened cream cheese and confectioners’ sugar until completely smooth. Beat in the orange zest, orange juice, and vanilla.
- In a separate chilled bowl, whip 1 cup heavy cream to medium peaks. Fold it gently into the cream cheese mixture in three additions.
- Divide the filling among the six glasses and smooth the tops. Refrigerate for at least 2 hours.
- Heat the 1/3 cup cream until steaming, pour it over the chopped dark chocolate, rest for 2 minutes, and stir until smooth. Cool until barely warm.
- Pour a thin ganache layer over each chilled cup. Refrigerate for at least 1 additional hour, then add optional chocolate curls before serving.
Notes
Use block-style cream cheese and cool the ganache before pouring. Keep the finished cups refrigerated and serve cold.