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chocolate cheesecake cups recipe

Written on Tuesday, August 16, 2016 | 1:09:00 PM




MAKES : 12 MINI CUPS

Ingredients : 
- 1 ounce (1 square) semisweet baking chocolate (I use Baker’s brand), plus ½ square for topping
- 4 ounces cream cheese, softened
- ¼ cup sugar
- ¼ cup sour cream
- 1 large egg

Preparation Method :
1) Preheat the oven to 225°F. Line a mini muffin pan with 12 mini cups or mini muffin liners.

2) Start by placing the 1 ounce of chocolate in a microwave-safe bowl. Microwave for 30 second on HIGH, then remove from the microwave and stir. Repeat, microwaving for 30 seconds and stirring, until the chocolate has melted (mine takes 1½ minutes, or three intervals of heating).

3) In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.

4) With a spoon, fold in the egg (always folding under) and the melted chocolate and stir until smooth.

5) Using a cookie scoop or spoon, scoop 2 tablespoons of the mixture into each cup. Bake for 50 minutes, then turn off the oven and let the chocolate cheesecakes sit in the oven for 30 minutes (see note). Remove from the oven and allow to cool completely before serving (2 hours or overnight in the refrigerator).

6) Shave the remaining chocolate and sprinkle over the cups before serving.

NOTE :
Letting the cheesecake bites bake at a low temperature and keeping them in the oven prevents them from cracking.

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