Tiny Tangerine Cheesecakes

Course : Cheesecakes
Serves: 1
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2 Tablespoons Butter -- melted
1 Tablespoon Granulated sugar
2/3 Cup Graham wafer crumbs
1/2 Cup Cream cheese -- softened (4 ounces)
3 Tablespoons Granulated sugar
1 large Egg
1/4 Cup Sour cream
2 Teaspoons Grated tangerine rind
1 Tablespoon Tangerine juice
1 1/2 teaspoons Tangerine liqueur (optional)
1 medium Tangerine segments

Preparation / Directions:

BASE: Combine butter with sugar; stir in crumbs. Firmly press 2 teaspoons crumb mixture into each of 24 paper-lined 1-3/4-inch tart tins. Bake in 325 F oven for 5 to 10 minutes or until light golden. FILLING: Meanwhile, in bowl, beat cream cheese, sugar and egg until smooth. Blend in sour cream, tangerine rind and juice, and liqueur (if using). Spoon 1 tablespoon filling over each base. Bake for about 20 minutes or until just firm to the touch. Let cool in pan on rack. Chill. (Can be refrigerated for up to 24 hours.) Remove membranes from tangerine segments; garnish each cake with 2 segments. (Can be refrigerated, garnished, for up to 8 hours.)


Nutritional Information:

997 Calories (kcal); 80g Total Fat; (70% calories from fat); 16g Protein; 58g Carbohydrate; 402mg Cholesterol; 664mg Sodium

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