More About This Recipe
Mini Mandarin orange cheesecakes: Small enough to eat one or two... or three, or four...
I don't think I've ever met anyone who doesn't like cheesecake. Have you? Cheesecake has been popular for eons. Literally. Cheesecake in one form or the other dates clear back to Ancient Greece. In fact, around 5 BC Greek physician Aeqimus even wrote a cookbook on the art of making cheesecakes. Seriously! You don't believe me, do you? It's true. Here's the name of the book:
Okay, I know most of you don't speak Greek as fluently as I do, so here's the Western phonetic pronunciation: Plakountopoiikon Suggramma.
That loosely translates to "A Treatise On The Art of Making Cheesecake."
You still don't believe me. *Sigh* Okay, I was just kidding about speaking Greek. But the part about the cookbook is true! Look it up.
Okay, back to the recipe at hand. These mini Mandarin cheesecakes get an extra "oomph" of citrus flavor from the tangy orange zest mixed in the batter. The subtle hint of cinnamon from Cinnamon Toast Crunch complements the orange flavor nicely. You'll love 'em!
P.S. Remember, it was a physician who wrote the first cookbook on cheesecakes! That's gotta be a good sign.