Mini Bittersweet Chocolate Cheesecakes

Updated February 23, 2016

Chef

Cookbook

Desserts 4 Today

Published by Taunton

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This image courtesy of Kate Sears/Sublime

Switch-Ins:

In place of the granulated sugar, switch in the following:

•1/3 cup brown sugar, firmly packed

In place of the bittersweet or semisweet chocolate, switch in the following:

•5 ounces white chocolate, divided, melted (use 4 ounces in the cheesecake mixture and 1 ounce for drizzling)

Gussy It Up:

• Add 1 teaspoon finely grated orange zest along with the cream cheese.

• Add ½ teaspoon instant coffee granules dissolved in 1 teaspoon vanilla extract along with the cream cheese.

• Serve with a few fresh raspberries and a drizzle of Killer Chocolate Sauce:

Put 6 ounces chopped bittersweet or semisweet chocolate, 4 ounces unsalted butter, and 2 tablespoons light corn syrup in a small heatproof bowl and cook in the microwave or over simmering water until the chocolate and butter are melted. Whisk until smooth and blended. Serve warm or at room temperature. Leftover sauce can be covered and refrigerated for up to 5 days before reheating and serving. Makes about 1 cup.

Serves6

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner

Taste and Texturechocolatey, creamy, rich, sweet

Type of Dishcake, cheesecake, chocolate dessert, dessert

Ingredients

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
4 ounces chocolate (bittersweet or semisweet), chopped, divided, and melted
1 large egg

Instructions

Heat the oven to 300°F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray.
Put the cream cheese in a medium bowl. Beat with an electric mixer on medium speed until very smooth, about 2 minutes.
Add the sugar and 3 ounces of melted chocolate. Beat on medium-low speed until well blended, about 1 minute. Add the egg and mix until just incorporated.
Spoon the batter into the muffin cups. Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month). Just before serving, drizzle with the remaining 1 ounce melted chocolate (rewarmed, if needed).

2010 Abigail Johnson Dodge

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