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Рецепт Chocolate Mini Cheesecakes
by Global Cookbook

Chocolate Mini Cheesecakes
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Ингредиенты

  • Chocolate crumb crust, (recipe follows)
  • 1/2 c. Hershey's cocoa
  • 1/4 c. , (1/2 stick) butter or possibly margarine, melted
  • 3 pkt Cream cheese 8 ounce packs, softened
  • 1 can Sweetened condensed lowfat milk 14 ounce can, not evaporated
  • 3 x Large eggs
  • 2 tsp Vanilla extract Chocolate glaze, (recipe follows)

Инструкции

  1. Heat oven to 300 F. Line muffin c. (2-1/2 inches in diameter) with paper bake c. or possibly spray with vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST mix onto bottom of each c..
  2. Stir together cocoa and 1/4 c. butter. Beat cream cheese till fluffy.
  3. Beat in cocoa mix. Gradually beat in sweetened condensed lowfat milk. Beat in Large eggs and vanilla. Fill muffin c. with batter.
  4. Bake 35 min or possibly till set. Cold 15 min; remove from pan to wire rack. Cold completely. Chill. Before serving, spread with CHOCOLATE GLAZE. Allow to set. Serve at room temperature. About 24 mini cheesecakes.
  5. CHOCOLATE CRUMB CRUST: In medium bowl, stir together 1-1/2 c. vanilla wafer crumbs, 6 Tbsp. HERSHEY'S Cocoa, 6 Tbsp. powdered sugar and 6 Tbsp. melted butter or possibly margarine.
  6. CHOCOLATE GLAZE: In medium saucepan over low heat, heat 2 c. (12-ounce. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips with 1 c. (1/2 pt.) whipping cream and 1 tsp. vanilla extract. Stir till smooth. Use immediately.
  7. About 2 c. glaze.
  8. If vegetable cooking spray is used, cold baked cheesecakes. Freeze 15 min; remove with narrow spatula.