(originally made 2/2010)
This is the last of my Valentine's reviews :) I've been in the mood
for cheesecake for days, and this recipe jumped out at me because of
chocolate/VDay connection. It was easy to put together, simple
ingredients. I personally think that it does not need the last dollop
of hot fudge on the top, I'd only done a few and am glad I stopped
because it's very good without it. I used oreos for the bottom crust
since I already had them on hand. Overall a great recipe for
something that's "light". Tim took 3 because they were 'so small',
but they are very rich and he put one back.
* Exported from MasterCook *
Mini Chocolate Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package) -- crushed (2/3 cup) - used Oreos
12 oz 1/3-less-fat cream cheese (Neufchâtel) -- softened
2/3 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate -- melted-
1/3 cup fat-free hot fudge topping
Fresh raspberries -- if desired
Heat oven to 325°F. Place foil baking cup in each of 12 regular-size
muffin cups. With back of spoon -- firmly press slightly less than 1
tablespoon cookie crumbs in bottom of each foil cup.
In a large
bowl -- beat cream cheese with electric mixer on medium speed until
creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in
whole egg and egg white until well blended. Stir in melted chocolate.
Divide cheese mixture evenly among crumb-lined foil cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15
minutes. Remove cheesecakes from pan -- cool 15 minutes longer.
Refrigerate about 1 hour or until chilled.
To serve -- carefully remove foil baking cups. Spread fudge topping
on cheesecakes. Garnish with raspberries. Store cheesecakes covered in