Oooh, la la! Fancy and easy!
These soft little cheesecakes definitely have a bittersweet chocolate taste, so if you'd rather have less of the bittersweet taste, use semi-sweet and they will be a touch sweeter. The recipe was adapted from an issue of Fine Cooking.
Ingredients:
1 8oz package of cream cheese, softened
1/3 cup plus 1 Tbs sugar
4 oz chocolate, chopped, divided and melted (bittersweet or semi-sweet)
1/2 tsp vanilla
1 large egg
Preheat oven to 300F. Line 6 muffin tins with liners & spray them lightly with cooking spray. (I used a silicon tart baking pan. Each tart "hole" is about 4" across.
Beat the cream cheese until smooth. Add the sugar and 3 ounces of the melted chocolate. Add the egg & beat just until blended. Spoon into the muffin or tart tins and bake for 15-18 minutes, or until the centers are just barely jiggly when nudged. Cool completely. Refrigerate (up to 3 days) until ready to serve. (Or freeze up to 1 month.) Just before serving, drizzle with the remaining melted chocolate.
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