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I start by preheating the oven to 325°F (165°C). This moderate temperature ensures gentle, even baking that prevents cracks and maintains the creamy texture.
I line a standard 12-cup muffin tin with paper liners. These make removal easy and provide a pretty presentation.
Creating the Cheesecake Mixture
In a high-powered blender or food processor, I combine the cottage cheese, granulated sugar, flour, orange liqueur (or chosen extract), eggs, sour cream, and salt. I blend until the mixture becomes completely smooth and silky, usually about 2-3 minutes, scraping down the sides as needed.
The mixture should be completely free of cottage cheese curds – this is crucial for achieving that classic cheesecake texture.
Assembly and Baking
I place one vanilla cookie wafer in the bottom of each muffin cup. These create a perfect miniature crust that adds both texture and flavor.
Using a measuring cup or ladle, I carefully pour the cheesecake mixture over each wafer, filling each cup about ¾ full. It’s important not to overfill as the cheesecakes will puff slightly during baking.
I bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. The tops should be just barely golden and the centers should have a slight jiggle.
Cooling and Serving
Once baked, I remove the pan from the oven and let the cheesecakes cool completely at room temperature before refrigerating. This gradual cooling helps prevent the tops from cracking.
Just before serving, I top each mini cheesecake with a teaspoon of apricot jam. The sweet-tart flavor complements the creamy cheesecake perfectly.
Topping Variations
While apricot jam creates a beautiful finish, these mini cheesecakes are incredibly versatile. Consider trying:
Fresh berries
Chocolate ganache
Lemon curd
Caramel sauce
Whipped cream and mint
Mixed fruit compote
Storage Tips
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. For best results, I add the toppings just before serving.
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