orange-ginger baby cheesecakes
With a simple orange marmalade topping, these sweet little bites are as easy as they are enticing.
Prep: 25 min.
Bake: 15 min.
M akes 16 servings
% cup finely crushed
1 Tbsp. packed brown
3 Tbsp. butter, melted
1 8-oz. pkg. cream cheese,
cup orange marmalade
1 Tbsp. all-purpose flour
1 Preheat oven to 350°F. In small bowl, combine
crushed gingersnaps and brown sugar. Stir in
melted butter. Divide mixture among sixteen
134-inch muffin cups. Press mixture onto bottoms
and sides of cups. Bake for 5 minutes.
Meanwhile, in medium bowl, combine cream
cheese, V4 cup of the marmalade, egg yolk, and
flour. Beat with electric mixer on medium speed
until combined. Divide cream cheese mixture
among muffin cups. Bake about 15 minutes or
until a knife inserted in centers comes out clean.
Cool in pans on wire racks. Carefully remove
from muffin cups. Top each cheesecake with
teaspoon of the remaining marmalade. If
desired, cover and chill for up to 24 hours.
PER SERVING: 127 cal.,
total fat (5
sat. fat), 34 m
chol., 104 m
13 $ carb., 0 s fiber, 2 s pro.
You don't need to derail your plans
to eat more healthfully to enjoy
cheesecake. Cut the fat and calories
in many cheesecake recipes by
using reduced-fat cream cheese
(Neufchatel) and light sour cream in
place of the regular versions. Also
replace calorie-laden toppings with
sliced fresh fruit.