Skip to main content

Bruleed Blood Orange and Ricotta Mini Cheesecakes

That miniature cheesecake pan I have has begun to taunt me from my kitchen.

Reminding me that my previous reasons for not making cheesecake, namely my drive to avoid having an entire huge cheesecake in my fridge, is now void.

Small, adorable cheesecakes and the ability to "test" a recipe without having to deal with an entire HUGE cheesecake.

And I had an unsightly amount of homemade ricotta after deciding that I should not just make one batch, but I really needed to make two because it was so much better than anything I have ever bought in the grocery store.

All willpower was lost once I remembered the blood oranges I had.

And then I began to wonder how that delicious sour cream topping, that you are sometimes lucky enough to find on top of a cheesecake, would taste if you made it with ricotta.

Then I decided that it needed the crunch of a bruleed sugar crust on top.

I really just don’t know when to stop.

Bruleed Blood Orange and Ricotta Miniature Cheesecakes

I used the Chicago Metallics Miniature Cheesecake pan, and this recipe made 12. You can also use a standard muffin tin lined with cupcake papers, this recipe will make about 6. If you want to make a standard sized cheesecake in a spring-form pan, I would suggest that you triple the recipe. 


4 standard sized graham crackers (about 3/4 cup crushed)

2 tbs brown sugar

3 tbs melted butter


8 oz cream cheese, softened

1/4 cup ricotta

1/2 cup sugar

1 egg

1 tbs orange zest

1/4 cup freshly squeezed blood orange juice


1/3 cup ricotta

1/3 cup powdered sugar

1/4 tsp vanilla

Plus 2 tbs granulated sugar for the brulee crust

Preheat oven to 375.

In a food processor, add the graham crackers and brown sugar, process until nothing is left but crumbs. Add the butter and process until it resembles wet sand, adding more butter or graham crackers if necessary to achieve the right consistency. 

Place metal disks into place in the bottom of each slot. Spray with butter flavored cooking spray.

Place about 1 tbs of crust into the bottom each Cheesecake slot. Press very well into place until compacted. 

Place the cream cheese and ricotta in the bowl of a stand mixer and beat on high until well combined. Add 1/2 cup granulated sugar beat on high until creamed. Add the egg, orange juice, and zest and beat until well combined, scraping the bottom of the bowl to make sure all ingredients are well combined. 

Spoon the batter on top of the crust, filling the cheesecake slots until 3/4 of the way full. 

Bake at 375 for 12-15 minutes or until the cheesecakes no longer giggle in the middle when the rack is shaken. This is not a situation where "a tooth pick inserted in the middle comes out clean."

Allow to cool for 20 minutes before attempting to remove from pan. 

Once cool, press upward in the hole on the bottom of the pan. Disk should remove easily. 

Once the cheesecakes cool, they will sink in the center, this is normal.

In a small bowl, mix the ricotta, powdered sugar and vanilla until well combined. 

Top each cheesecake with enough ricotta mixture to fill to hole in the center until level.

Chill until ready to serve, at least on hour. 

Just prior to serving, sprinkle an even layer of granulated sugar over each cheesecake. 

Slowly pass a kitchen torch over the sugar until it melts into a liquid and becomes a golden brown. 

Be careful, sugar burns are super nasty and hurt like a mother. 


Don’t brulee the sugar until just prior to serving, the sugar will start to turn to liquid after about an hour.



Related Posts

Similar Articles


Tina@flourtrader February 22, 2012 um 1:33 pm

I have never made cheesecake with both cream cheese and ricotta, definitely worth a try. Your minis here do look amazing! Blood oranges are the in fruit these days and it is hard to keep from eating them instead of saving them for a dessert ingredient. Delicious post!


Jackie February 23, 2012 um 10:28 am

Thanks Tina! Blood oranges are so pretty, I’m in love with them right now.


Blog is the New Black February 22, 2012 um 4:24 pm

I don’t like cream cheese, but I find these little bites darling!


Cassie February 22, 2012 um 8:11 pm

These are amazing, Jackie! I love the bruleed tops!


Amrita February 22, 2012 um 11:38 pm

You had me at brûléed orange!
Yummy photos!


Denise February 23, 2012 um 2:07 am

I often make mini cheesecakes as well, but have never though of bruleeing them. What a great idea! I also love the use of blood orange, such a great seasonal ingredient:)


Kristen February 23, 2012 um 4:03 am

Those cheesecakes are just so cute! I can see why you couldn’t resist making them. What a wonderful combination!


Carolyn Jung February 23, 2012 um 9:16 am

These are so dainty and adorable. Perfect for a gathering of gals. Though, I’m sure we’d each need at least four apiece. Who can resist?


Jackie February 23, 2012 um 10:29 am

I know! It does make portion control a BIT easier, but it is still so tempting to have another, and another and another…. 🙂


Liz February 23, 2012 um 1:31 pm

Oh, no….I now need this pan!!! And I love that you bruleed the tops…so, so yummy!!!!


Brooke (Crackers on the Couch) February 26, 2012 um 1:06 pm

Aw dangit! Now I need to buy a kitchen torch!


Jackie February 27, 2012 um 10:22 am

You DO! Fo sho…


Kim Bee February 26, 2012 um 4:31 pm

You are pure evil Jackie. These are sinful. Sinfully delicious!


Chung-Ah | Damn Delicious March 6, 2012 um 8:28 am

These look awesome! So creamy and pretty, and small! Now that’s dangerous territory since I could eat a dozen of these without flinching.


dating March 18, 2012 um 3:28 pm

I wish more people would write blogs like this that are actually fun to read. With all the garbage floating around on the web, it is refreshing to read a blog like yours instead.


Mama’s Gotta Bake March 19, 2012 um 6:19 pm

I love to make cheesecake, but this is a combination I’ve never thought of. Looks so delicious I had to "stumble" it!


Dail Hines March 30, 2012 um 8:25 pm

Looks delicious! Another great recipe from you my dear. Thanks


Mini Meyer Lemon Meringue Tarts | Cravings of a Lunatic March 1, 2013 um 2:03 pm

[…] you find on The Beeroness. On Domestic Fits you can find things like Homemade Buffalo Wing Sauce, Bruleed Blood Orange and Ricotta Mini Cheesecakes, Miniature Lemon Goat Cheese Cheesecake, and Puff Pastry Pizza. One of my absolute fave things […]


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.