Sweet Kitchen Cravings

Orange Curd: Combine sugar and orange zest, rubbing the mixture between your fingers to help release the oils. Whisk together the sugar mixture with the egg yolks, cornstarch, orange juice, and lemon juice in a medium saucepan. Place the mixture on the stove over low heat. Stir constantly with a heat-safe spatula and cook on low until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
Once the orange curd has thickened, remove from heat and strain with a fine mesh sieve. Stir in the butter until melted. Place plastic wrap directly on top of the curd and refrigerate for at least 2 hours, or until completely chilled.
Gingersnap Crust: In a food processor, add the gingersnaps and pulse to fine crumbs. Add in the sugar and melted butter and pulse until the mixture is fully combined.
Preheat oven to 350°F. Lightly coat two 12-count mini cheesecake pans with cooking spray. Add about 1 Tablespoon of the crust mixture to the bottom of each cheesecake tin and press firmly to compact it in the bottom. Bake the crust for about 7-8 minutes. Set aside to cool while you make the filling.
Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Combine sugar and orange zest and rub the mixture between your fingers to help release the oils. Add the sugar to the cream cheese and mix on low until combined. Add the milk, flour, and vanilla then mix just until the ingredients are incorporated, being careful not to overmix.
Use a large piping bag to fill each cavity of the prepared cheesecake pans about 3/4 full. Bake for 16-18 minutes, until the cheesecakes have started to puff up and the center is set.
Allow the cheesecakes to cool at room temperature then chill in the fridge for at least 3 hours. Once chilled, remove them from the tins by gently pushing the cheesecakes up and out from the bottom, then remove the metal base. Top each cheesecake with orange curd, then serve and enjoy!