Mini Bittersweet Chocolate Cheesecake

By MarieR

In place of the bittersweet or semisweet chocolate, switch in 5 oz. of white chocolate.
May 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 oz. melted chocolate (rewarmed, if needed).

Ingredients

• Serves 6
• 1 8-oz. package cream cheese, softened at room temperature
• 1/3 cup sugar
• 4 oz. chocolate (bittersweet or semisweet), chopped, divided, and melted
• 1 large egg

Details

Servings 6
Preparation time 10mins
Cooking time 28mins
Adapted from finecooking.com

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 300°F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray.
In a medium bowl, beat the cream cheese with an electric mixer on medium speed until very smooth, about 2 minutes. Add the sugar and 3 oz. of the 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 barelyjiggle 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 oz. melted chocolate (rewarmed, if needed).