These miniature cheesecakes are a bit of a throwback to the horrendously 80s frozen cheesecake that my Mum and Dad used to buy down the freezer aisle when I was a kid (…and still do to this day). The parts are all there, I’ve just shrunk it down to cupcake size and given it a bit of a face-lift. The base is made from blitzed Biscoff biscuits, the baked cheesecake filling had that slightly tangy New York Cheesecake flavour, and then it’s all topped off with a vegetarian blood orange jelly (which is far easier to make than it sounds) and candied blood orange. Yum! They’re really easy to make and are a sweet way of treating your favourite people this Valentines Day.
This Blood Orange Curd would be great in a cake, but a hefty dollop makes a great topping for a hot bowl of porridge. It’s got a strong, citrus taste (as you’d expect) which is sweetened slightly by the addition of a little rosewater. Just in time for a Valentines Day breakfast in bed. ♡