Mini Bittersweet Chocolate Cheesecakes

Notes

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.

Cooking Methodbaking

CostInexpensive

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