Mini Mandarin Cheesecakes
|Mandarin oranges||1 Can (10 oz) (284 Milliliter)|
|Cream cheese||1⁄2 Pound|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
Drain oranges, reserving 1 tsp (5 mL) juice; set aside.
Line six 3/4-cup (175 mL) custard cups with large paper baking cups.
Place 1 vanilla wafer in each, flat side down.
In bowl, microwave cream cheese at Medium-Low (30%) for 1 minute or until slightly softened.
Beat in sugar, egg, vanilla and reserved orange juice until well blended.
Place 2 tbsp (25 mL) in each custard cup; top each with 4 orange sections.
Divide remaining mixture evenly among cups.
Arrange cups in circle in microwave.
Microwave at Medium-Low (30%) for 13 to 15 minutes or until set and no longer sticky when touched lightly, rearranging cups twice.
Let stand on flat surface for 10 minutes.
Refrigerate for at least 30 minutes or up to 1 day.
Garnish with remaining orange sections.