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

Mini Mexican Chocolate Cheesecakes might be just the Mexican recipe you are searching for. This recipe serves 8. One portion of this dish contains around 14g of protein, 48g of fat, and a total of 738 calories. Head to the store and pick up eggs, butter, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

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

Ingredients you will need

Equipment you will use

Food Processor

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

Ingredients you will need

Sugar

Equipment you will use

Muffin Liners

Heat cream in a small saucepan over low heat.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Add chocolate and cook, stirring constantly, until melted.

Ingredients you will need

Chocolate

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

Ingredients you will need

Sweetened Condensed Milk

Cream Cheese

Vanilla

Equipment you will use

Hand Mixer

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

Ingredients you will need

Egg

Equipment you will use

Spatula

Add chocolate mixture, beating until blended.

Ingredients you will need

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.

Equipment you will use

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 can be paired 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.

A beautiful ruby red color in the glass, the 2018 Russian River Pinot Noir opens with bright red fruit aromas of strawberry and cherry. Raspberry, rhubarb and dark plum flavors are met with a touch of spice and bright acidity. This is a medium-bodied wine with moderate tannins and a lingering and mouthwatering finish