Mini Mexican Chocolate Cheesecakes

Name: Mini Mexican Chocolate Cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 113 grams semisweet or bittersweet chocolate baking bar, chopped; 59 milliliters melted butter; 255 grams package chocolate wafers; 454 grams packages cream cheese, softened; 2 larges eggs; 0 teaspoons ground cayenne pepper; 1 teaspoons ground cinnamon; 8 servings Garnish: fresh raspberries; 59 milliliters sugar; 397 grams 1/2 sweetened condensed milk (about 2/3 cup); 1 teaspoon vanilla extract; 118 milliliters whipping cream

The recipe Mini Mexican Chocolate Cheesecakes could satisfy your Mexican craving in around 30 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 738 calories, 14g of protein, and 48g of fat. A mixture of whipping cream, ground cinnamon, garnish: raspberries, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 32

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Oven

Place cookies in a food processor; pulse until fine crumbs form.

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Food Processor

Add sugar and next 3 ingredients; pulse until well blended. Press about 2 tablespoons crumb mixture into 24 greased muffin cups.

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Sugar

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Muffin Liners

Heat cream in a small saucepan over low heat.

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Cream

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Sauce Pan

Add chocolate and cook, stirring constantly, until melted.

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Chocolate

Beat cream cheese at medium speed with an electric mixer until smooth. Beat in condensed milk and vanilla.

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Sweetened Condensed Milk

Cream Cheese

Vanilla

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Hand Mixer

Add eggs, 1 at a time, beating at low speed and scraping down sides with a spatula.

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Egg

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Spatula

Add chocolate mixture, beating until blended.

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Chocolate

Pour batter over prepared crusts.

Bake 15 minutes. Cool completely in pan on wire rack. Cover and chill 2 hours or until ready to serve.

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Wire Rack

Oven

Frying Pan

Garnish, if desired.

Equipment

Ingredients

Servings:

113grams

semisweet or bittersweet chocolate baking bar, chopped 59milliliters

melted butter 255grams

package chocolate wafers 454grams

packages cream cheese, softened 2larges

eggs 0teaspoons

ground cayenne pepper 1teaspoons

ground cinnamon 8servings

Garnish: fresh raspberries 59milliliters

sugar 397grams

1/2 sweetened condensed milk (about 2/3 cup)1teaspoon

vanilla extract 118milliliters

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.