Mini chocolate cheesecakes

Name: Mini chocolate cheesecakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 14 milk chocolate digestive biscuits, finely crushed; 100 grams butter, melted; 500 grams ricotta; 3 eggs, beaten; 1 teaspoon vanilla extract; 200 grams cheap dark chocolate, broken into chunks and melted; 125 grams icing sugar; 36 mini chocolate eggs

Mini chocolate cheesecakes requires around 50 minutes from start to finish. This recipe serves 12. One portion of this dish contains roughly 7g of protein, 20g of fat, and a total of 295 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have icing sugar, cheap chocolate, ricotta, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Mini Chocolate Cheesecakes, Mini Chocolate Cheesecakes, and Mini Chocolate Cheesecakes.

Instructions

Heat oven to 150C/130C fan/gas

Equipment you will use

Oven

Line the holes of a muffin tin with 12 paper muffin cases.

Equipment you will use

Muffin Tray

Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.

Ingredients you will need

Biscuits

Butter

Base

Equipment you will use

Rolling Pin

Bowl

To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles.

Ingredients you will need

Powdered Sugar

Chocolate

Ricotta Cheese

Vanilla

Egg

Equipment you will use

Wooden Spoon

Mixing Bowl

Whisk

Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake.

Ingredients you will need

Egg

Equipment you will use

Oven

Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.

Equipment

Ingredients

Servings:

milk chocolate digestive biscuits, finely crushed 100grams

butter, melted 500grams

ricotta 3

eggs, beaten 1teaspoon

vanilla extract 200grams

cheap dark chocolate, broken into chunks and melted 125grams

icing sugar 36

mini chocolate eggs

Recommended wine: Ruby Port

Ruby Port are great choices for Chocolate Cheesecake. Ruby port has enough sweetness and boldness to hold up to the chocolate cheesecake. One wine you could try is NV Hunt Country Vineyards Ruby Port Estate Bottled. It has 4 out of 5 stars and a bottle costs about 17 dollars.