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Petit Mocha Cheesecakes
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Ingredients | |
1/2 cup | graham cracker crumbs |
2 tablespoons | powdered sugar |
2 tablespoons | butter, melted |
1 package (8 ounces) | cream cheese, softened |
1 cup | sugar |
2 | eggs |
1 teaspoon | vanilla extract |
2 tablespoons | flour |
1/3 cup | cocoa |
2 tablespoons | instant coffee |
1 teaspoon | hot water |
1/4 cup | chocolate chips |
2 tablespoons | whipping cream |
Instructions
Line mini muffin tins or mini tart pans with paper liners.
Combine graham cracker crumbs and powdered sugar, add melted butter and stir until all crumbs are moist.
Place about a teaspoon of crumb mixture into each paper liner. And press down to form a bottom crust. An easy trick to do this is with a shot glass. Just press down with bottom of shot glass (that fits in muffin tin) and give a quick twist and remove.
In a large bowl, beat cream cheese until fluffy, add eggs, vanilla, sugar and vanilla, beating until smooth. Add flour and cocoa (I sift mine) and gently blend in.
Combine instant coffee and hot water and add to mixture.
Spoon cream cheese mixture into muffin tins, approximately 1 tablespoon per cup.
Bake in a preheated 375 degree oven for 15-18 minutes, until just set. Remove from oven and let cool completely.
To make the glaze, combine chocolate chips and whipping cream in a small saucepan. Cook over low heat until chips are melted and smooth. Drizzle over cheesecakes.
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