Blood Orange Mini-Cheesecakes

So I have been away for a month and there is no excuse for that. But I have been experimenting some recipes to post on my blog and some did not worked as I thought.

One is a recipe with cheesecake. I have promised to my mother that I would make her like cheesecake. Now let's see if I have succeded with this version! This is a very easy way of making cheesecake and it does not have tons of cream cheese like other recipes. It is very light and I made it as small sized cheesecakes.

For 5 mini-cheesecakes: 100 g light cream cheese (I used philadelphia) - 1/4 cup of sugar - 1/4 tablespoon of self-raising floor - 1 egg

For the topping: 3 toasted cookies - 1 tablespoon of melted butter

For the blood orange jelly: 1/4 unflavoured gelatin leaf - 2 tablespoon of blood orange compote (see my recipe: 'Scones with Blood Orange Compote' to learn how to make the blood orange compote).

Pre-heat the oven to 170º C. Butter and flour five Ø6cm molds and reserve. Beat the cream cheese until smooth paste. Add the sugar, the flour and the egg. Continue beating for about 4 minutes. Pour the batter into the molds and bake it for 20 minutes. It should rise a bit. Unmold the mini-cheesecakes and let them cool.

Meanwhile put the gelatin leaf in a bowl with cold water and leave it for 5 minutes. Remove the gelatin from the water and squeeze out the excess water. Mix the gelatin with the compote and refrigerate it for three hours. It should become sticky (if you cannot wait that long, an hour should do it). For the topping, crack the cookies and mix it with the melted butter with your fingers. Serve the mini-cheesecakes topped with the blood orange jelly and cookies. Hope you like it!