Small crème brûlée cheesecakes

Ingredients for 1 servings:

• 150 g butter biscuits, crumbled
• 120 g butter
• 440 g double cream cheese
• 70 g sugar
• 1 pinch of salt
• 2 eggs
• 40 g sour cream
• 2 tsp orange peel

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Line a baking sheet with baking paper. Place 6 dessert rings on the baking sheet. Mix the melted butter with the finely chopped shortbread biscuits and press them firmly into the base of 6 dessert rings. Mix together all the remaining ingredients and fill the dessert rings. Bake at 180°C (350°F) with fan for 35-45 minutes, until small, fine cracks appear on the surface of the cakes. Allow to cool. Remove the dessert rings. Refrigerate the cheesecakes for at least 1 hour or overnight. Sprinkle some sugar on the cakes. Bake at 180°C (350°F) with fan-assisted grilling on the top rack of the oven until the sugar is slightly browned. The cheesecakes are now slightly warm and ready to serve. Makes 6 cakes.