You know how I mentioned that aversion I have to oranges? Yeah, me too. Despite my aversion, I just couldn’t get over how pretty a sliced blood orange looks. And when I found them at SuperTarget I figured it was just meant to be, and bought one on a whim.
Can I tell you how pleasantly surprised I was with blood oranges? While admittedly a bit disconcerting to cut into (thus blood orange, duh), they are much sweeter than regular oranges and I actually enjoyed eating a wedge! The rest of the orange was used for these delicious citrusy tartlets!
*There was a small amount of filling leftover after making the tartlets. I suggest baking the excess filling in a small oven safe bowl…unless you just eat it before baking (not that I did that or anything)
*Instead of spooning the mixture into the cups, I used my pancake pen to keep things a little neater.
1 tube refrigerated crescent rolls
1 (8 oz) package cream cheese, softened
¼ cup sour cream
½ tsp vanilla extract
1/3 cup sugar
1 ½ tbsp blood orange juice, freshly squeezed
1 tsp blood orange zest
1 egg, preferably room temperature
Preheat the oven to 350 degrees F and spray a 24 cup mini muffin tin with non stick spray.
Unroll the tube of crescent rolls and tear into four rectangles, pressing together the diagonal perforations. Flatten each rectangle with a rolling pin. Cut each rectangle into six sections with a sharp knife. Press one small square into each cup of the muffin tin. Set aside.
In a medium sized bowl, stir together the remaining ingredients until well combined. Spoon the mixture into each roll lined cup; filling just over ¾ of the way full. Add a drop or two of blood orange juice to the top of each, if desired. Bake for 10-15 minutes in the preheated oven or until the cheesecake is set, but not cracked, and the crust is lightly browned.
Move to a wire rack and cool completely. Refrigerate in a sealed container for 1 hour prior to serving. Garnish with additional zest or a wedge of blood orange. Refrigerate any leftovers up to 5 days.