MINI BLACK BOTTOM CHEESECAKES
This recipe appeared in food and wine. I love it because it's a great little appetizer that is both savory and sweet...a great palate cleanser. Instead of fromage blanc you can sub creme fraiche, goat cheese, lebneh or quark.
Provided by greysangel
Categories Savory
Time 30m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Pour the batter into the baking cups, filling them 3/4 full.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.
Nutrition Facts : Calories 170, Fat 8.7, SaturatedFat 4.7, Cholesterol 53.7, Sodium 139.8, Carbohydrate 18.9, Fiber 0.5, Sugar 11.2, Protein 3.9
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Promise Nwulu
[email protected]I found the filling on these mini cheesecakes to be a bit too sweet.
H A Tuhin
[email protected]The crust on these mini cheesecakes is a bit too thick for my taste.
Tishad Tishad
[email protected]These mini cheesecakes are a great way to use up leftover chocolate chips.
Shehzad Aslam
[email protected]I'm not a big fan of chocolate, but I loved these mini cheesecakes. The chocolate flavor is subtle and not overpowering.
wilson otuekong
[email protected]These mini cheesecakes are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they always impress my guests.
Ea Madden
[email protected]I love that these mini cheesecakes are made with real cream cheese. It gives them a rich and creamy flavor that you can't get from store-bought cheesecakes.
Nursad Alam
[email protected]These mini cheesecakes are the perfect size for a party or potluck. They're also easy to make ahead of time, which is a big plus.
domi o'connor
[email protected]I've tried several different recipes for mini cheesecakes, but this one is by far the best. The crust is flaky and the filling is creamy and smooth.
Andrea Florez
[email protected]These mini cheesecakes are a great way to use up leftover chocolate chips. They're also a great way to satisfy your sweet tooth without feeling too guilty.
Gloria Veilleux
[email protected]I made these mini cheesecakes for my husband's birthday and he loved them! He said they were the best cheesecakes he's ever had.
Haseeb ansari
[email protected]These mini cheesecakes are the perfect dessert for any occasion. They're elegant and delicious, and they're sure to impress your guests.
Hacker Shakibul Hasan
[email protected]I was a little skeptical about making these mini cheesecakes, but they turned out amazing! The chocolate and cream cheese layers are perfect together and the crust is nice and crispy.
Christopher Willis
[email protected]These mini cheesecakes are delicious and easy to make. I love that I can make them ahead of time and freeze them. They're perfect for busy weeknights.
Faest Faester.
[email protected]I've made these mini cheesecakes several times now and they always turn out perfect. They're the perfect size for a party or potluck.
Haytham K
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved them.