Cream Cheese

Cream cheese and bagels have become a lunchtime staple for me. As someone always on the hunt for a new recipe, I took the time to check out the recipe website advertised on the label of my herb and onion cream cheese a few days ago. While navigating Cooking with Philly, I came and came across a fun quiz for dessert lovers. This cheesecake customizer allows you to choose between baked and no-bake concoctions, and a variety of pan sizes, crusts, cream cheeses and flavours. The result of my preferences? Citrus Cheesecake Cupcakes!

To try them yourself, see the recipe below.

Prep Time: 15 minutes Total Time: 5 hours (including refrigeration) Makes: 16 servings

Ingredients

Crust: 1 cup graham cracker crumbs, 3 tbsp margarine

Batter: 500 g softened light cream cheese, 1/2 cup sugar, 1 tsp vanilla, 2 eggs, 1/2 cup sour cream (optional), 2 tbsp grated orange peel and 2 tbsp orange juice

Instructions

Crust:

Preheat oven to 325 F. Mix graham cracker crumbs and margarine. Press evenly into the bottoms of 12 paper-lined muffin cups. Bake for 7 minutes.

Batter:

Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer until well blended. Mix in orange peel and orange juice. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon batter evenly into the prepared muffin cups, filling each two-thirds full.

Baking:

Bake for 25 minutes or until centres are almost set. Cool completely. Refrigerate for at lease 4 hours before serving. Top with a piece of mandarin orange before serving. Store leftovers in the refrigerator.

If you happen to be tempted by the quiz, I'd love to hear all about your personalized cheesecake.