After a long, long hiatus… I am back!!!
It (said hiatus) began with voyaging to China and has been prolonged by college. But I think I made up for those 3-4 long months by cooking most of Thanksgiving, and now…
With peppermint dust.
And peppermint shards.
Chocolate cheesecakes: inspired by my friend Ratcha! (Props.)
The cheesecakes are chocolate. The crust is double-stuffed Oreos. Topped off with more chocolate and a sprinkle of candy cane, these bite-sized desserts are both light, yet satisfying.
Miniature Chocolate Cheesecakes
Adapted from Lauren’s Latest; makes 12 mini and I made 1 larger ramekin-sized one; probably makes 18 total mini
12 double-stuf (or regular) Oreos
About 3 tablespoons melted butter
1 package of low fat or regular cream cheese, room temperature is easier
About two ounces semi sweet chocolate chips
1/4 cup raw (or regular) sugar
Optional: more melted chocolate and candy canes, crushed
Preheat oven to 325°F. Spray mini-muffin pan with PAM or cooking spray.
In a food processor, process the Oreos until fine and crumbly. Add the melted butter and process again. Press about 1.5 tablespoons in each cup.
In an electric mixer, whip cream cheese and melted chocolate until combined and fluffy. Scrape down the sides as needed.
Add the egg and combine thoroughly.
Add the sugar and stir in on low speed until the sugar is dissolved (more of an issue with bigger granuled-raw sugar).
Distribute about 1 teaspoonful of batter into each prepared cup.
Bake 15 minutes for mini, 20 or more for larger; to test, shake pan. Do the cheesecakes jiggle? Stick them back in.
Allow to come to room temperature before attempting Operation Remove From Pan.
Refrigerate before serving.
Optional garnish: Dollop a bit of melted chocolate in the center of each cheesecake, and sprinkle crushed candy cane on top. Mmm.
These came out so delicious. I can’t wait to share them!