Little chocolate swirl cheesecakes
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|1 tbsp||Cocoa powder|
|300 g||Cream cheese|
|⅔ cup||Caster sugar|
|1 tsp||Vanilla essence/extract|
|50 g||Dark chocolate|
- Heat oven to 170 deg C. Line a 12-hole muffin pan with paper cases. Combine biscuit crumbs and cocoa in a bowl, then stir in melted butter. Divide crumbs among cases and press down well, then bake for five minutes. Remove to cool.
- Beat cream cheese (at room temperature), sugar and vanilla in a bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Reserve two tablespoons of the mixture. Spoon remaining mixture over biscuit bases.
- Chop up chocolate. Melt chocolate bits in a microwave or in a heat-proof bowl over a saucepan of simmering water. Stir until smooth, then stir in the reserved cheesecake mixture.
- Place droplets of chocolate mixture on top of each cake and use a skewer to drag the chocolate through the cheese mixture and create swirls. Bake for 15 minutes.