Say cheese, cream cheese and add some cake to that minus any gluten-crusted shell, base or ingredients. More unexpected and playful midnight manic moments in the kitchen... What's going on with that?!? I have no idea but I'm guessing it's due to a lighter work schedule, easy commute, and more behind the scenes adventures. It makes us live in the moment and appreciate our today. Sometimes the last thing on my mind is the camera or even my phone to get a snap of what I'm up to as was the case with this sweet and edgy treat. This time around I wasn't into turning on the larger oven, but my toaster oven and these individual ramekin servings in the cupboard felt perfect. And with that, I grabbed the following for a simple and easy, decadent later evening and next day Cheesecake dessert...
Ingredients: (Makes 3 ramekin servings)
1 (8 oz) package of Kraft's Philadelphia Original Cream Cheese (softened)
1/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1 tablespoon fresh orange juice
1/2 teaspoon grated orange zest
pinch of salt
chocolate sauce (I used Hershey's)
1 teaspoon butter (to lightly grease the individual ramekins)
Directions:
1. Preheat the toaster oven to 350 F.
2. In a large mixing bowl, beat the cream cheese, sugar, orange juice, zest, salt and vanilla until well blended.
3. Add the eggs (one at a time) to the cream cheese mixture and gently blend on a lower blender speed.
4. Lightly grease the ramekins with the butter, and fill each buttered dish with the mixture to the 3/4 mark.
5. Bake (uncovered) in the toaster oven for 30 - 35 minutes or until the center is just about set.
6. Allow to cool and drizzle some chocolate sauce on top.
7. Chill the cheesecakes in the refrigerator for at least 2 hours (best overnight) and enjoy!~
Special thanks to Kraft.
