These individual cheesecakes are to die for! Once you have tasted the heat of the chillies against the creamy chocolate, we won’t be able to settle for vanilla or cinnamon anymore.
Ingredients (12 to 16 servings):
For the crust:
1 cup chocolate cookie crumbs
½ cup walnuts
¼ cup butter
For the filling:
1 pound cream cheese
2/3 cup sugar
3 large eggs
¾ cup yogurt
¾ cup whipping cream
1 tablespoon cocoa powder
8 ounces dark chocolate
1/3 cup hot water
½ teaspoon crushed hot chillies
For the coulis:
½ cup frozen raspberries
½ cup simple syrup
1. Melt the butter in a small bowl. 
2. Chop the walnuts and stir into the butter, along with the cookie crumbs.
3. Mix well with a spatula and evenly transfer into the muffin tins. 
4. In a large bowl, beat the cream cheese with the sugar until creamy. 
5. Beat in one egg at a time to give smooth mixture. 
6. Add the yogurt, whipping cream and cocoa powder.
7. In a small bowl, mix the chocolate and the hot water using a whisk until the chocolate is all melted. 
8. Pour the chocolate into the cheese mixture and lightly beat until just blended.
9. Stir in the hot chillies.
10. Preheat the oven to 350 F.
11. Place a bread pan full of water in the oven to keep the air moist.
12. Pour the batter into the muffin tins and bake for 40 mins. 
13. Let cool on a rack and chill in the fridge at least 6 hrs.
14. Serve with the raspberry coulis.
No comments:
Post a Comment