BLACK-BOTTOM MINI CHEESECAKES
We're fans of black-bottom anything, whether it's cakes or pies. These mini cheesecakes are currently at the top of our list!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 3 cheesecakes each
Number Of Ingredients 7
Steps:
- Melt 5 Tbsp. of the margarine in medium microwavable bowl. Add Crust Mix and sugar; mix well. Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp. of the crust mixture to each cup. Press firmly onto bottoms of cups. Place remaining 1 Tbsp. margarine and chocolate in small microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred. Drizzle evenly over crusts.
- Beat milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups. Refrigerate 1 hour or until set.
- Top cheesecakes with fruit; brush with preserves. Cover and refrigerate until ready to serve. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 26 g, Protein 3 g
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
MINI BLACK BOTTOM CHEESECAKES
Steps:
- 1.Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable 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 prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. 2.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. 3.Pour the cheesecake batter into the baking cups, filling them three-quarters full. 4.Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. 5.Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
MINI BLACK-BOTTOM CHEESECAKES
Steps:
- 1. Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable 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 prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. 2. 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. 3. Pour the cheesecake batter into the baking cups, filling them three-quarters full. 4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. 5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. Make Ahead The mini black-bottom cheesecakes can be refrigerated for up to 4 days. Notes Instead of Fromage Blanc Crème fraîche, goat cheese, lebneh or quark. Suggested Pairing A lightly sweet Champagne.
BLACK BOTTOM CHEESECAKE
Make and share this Black Bottom Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in melted chocolate, light rum, and vanilla extract.
- Stir in whipping cream.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes.
- Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
- Pipe whipped cream mixture around the edge of the cheesecake.
- Garnish with chocolate curls; chill until serving time.
Nutrition Facts : Calories 495.7, Fat 40.8, SaturatedFat 23.7, Cholesterol 176.8, Sodium 242.2, Carbohydrate 26.2, Fiber 1, Sugar 22.1, Protein 6.6
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