mini chocolate cheese cakes

It is all about recycling. Do you have any idea how expensive chocolate can get when you screw up a recipe that calls for a kilo of it? Yea, ouch. It just so happens I screwed up a double batch of chocolate, chocolate chip cookies that I was making for an order. That’s not one dose, but two, two whole doses. Technically, it’s not really my fault since I didn’t really do anything wrong. I suppose blaming the weather would be more appropriate. Yes, did you know weather can play a role in how your baked goods, well, bake? Because it’s been so cold & damp, the baking powder has gone off & the flour is a little more dense than usual, so my cookies didn’t rise. Of course you can’t sell cookies that look like melted puddles, but throw them away? Seriously? No, I think not. One option was to just eat them all…. but nobody wants to see the size my derrière will get if I do that. So, I thought on my feet. What can cookies be used for? Well, they can be used as a base. A base for cheese cakes. We all like things in mini, so, mini cheesecakes was the next logical step in my thought pattern. And seeing as the cookies were chocolaty, I didn’t want to go against that….. so mini chocolate cheesecakes were born. Oh my good gracious, YES!

And there you have it. An accident, turned fantabulous! Or fantastic & fabulous. Or just plain awesome will do, also. Enjoy :)

Ingredients:
– 500g cream cheese
– 100g sugar
– 20g dark brown sugar
– 50g cacao
– 2 eggs
– 125g buttermilk
– 11 chocolate, chocolate chip cookies

Directions:
1. combine the cream cheese, cacao & sugars together until smooth. Add in the eggs one at a time, making sure that each egg is fully incorporated before adding the next.
2. pour in the buttermilk & scrape down the sides of the bowl with a spatula, and then beat the mixture to incorporate the buttermilk.
3. line a cupcake tin with 11 wrappers & place a chocolate chip cookie at the bottom of each casing. Spoon in the cream cheese filling into each of the casings until full.
4. in a preheated oven, bake for 20-25 minutes @ 150°C. You will know they are ready when the tops of the cheesecakes have risen & have begun to form large cracks. When they cool, they will fall again.
5. Once cooked, remove from the oven & allow to cool completely before removing from the cupcake tin. Dust lightly with cacao & serve.

…for more recipes from us, check out our archives.

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