Merediths Mini Orange Cheesecakes

The Clarence Valley is home to the juiciest and sweetest oranges you will find anywhere.
Some of the best are available from Keith Taylor at Blaxands Creek ( Nymboida River Region)
Keith also sells these oranges at the Farmers Markets each Thursday at Market Square in Grafton.
BASE
1/2 packet plain sweet biscuits, such as Marie
90g butter, melted
FILLING
1 x 250g packet cream cheese, softened
2/3 cup caster sugar (Sunshine Sugar from the Harwood Mill)
2 teaspoons finely grated orange rind ( Keith Taylor oranges)
2 tablespoons orange juice
2 teaspoons gelatine
2 tablespoons water
150ml thickened Norco cream, whipped (for filling)
150ml thickened Norco cream, whipped (for decoration)
serve with Challacombe Strawberries and Corindi Blueberries also available from the Farmers
Market at Market Square in Grafton
METHOD
1. Line a 12 hole muffin tray with muffin papers.
2. Process biscuits until finely crushed. Combine crumbs with butter in a bowl. Press 1 tablespoon of mixture over base of each case. Refrigerate while preparing filling.
3. Beat cream cheese, sugar, rind and juice until smooth. Sprinkle gelatine over
water in a cup, stand cup in a pan of simmering water, stir until the gelatine is dissolved;
cool. Stir gelatine mixture into cream cheese mixture; fold in the cream.
4. Spoon filling into prepared cases. Cover; refrigerate for several hours or until firm.
5. Serve with remaining whipped cream and decorate with rind