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Recipe Summary

prep:
25 mins
bake:
30 mins
total:
55 mins
Servings:
6
Yield:
mini cakes
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Ingredients

Crust
Cheesecakes
Topping

Directions

Crust
  • Combine crushed
    wafers and butter in a bowl.
    Set aside.

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Cheesecakes
  • Heat oven to
    350°. Line 6 indents of a
    jumbo muffin tin with jumbo
    muffin liners.

  • Microwave chocolate
    1 minute. Stir until smooth,
    microwaving more if there are
    lumps. Set aside to cool
    slightly. Beat egg whites with
    2 tsp sugar until stiff peaks
    form. Set aside.

  • Beat cream cheese until
    smooth. Add remaining 1/3 cup
    sugar, the sour cream and
    cornstarch; beat until sugar is
    almost dissolved, 2 minutes.
    Beat in melted chocolate, egg
    yolk and vanilla until smooth
    and no white streaks remain,
    scraping sides of bowl. Fold in
    beaten egg whites. Divide
    evenly among indents in
    prepared muffin tin, 1/3 to
    1/2 cup batter in each.

  • Top each cheesecake with
    3 tbsp of the crumb mixture,
    patting slightly to adhere.
    Bake at 350° for 20 to 30
    minutes, until puffed and set in
    the center. Remove from oven
    and cool 30 minutes in pan on
    a wire rack. Refrigerate at least
    1 hour.

  • Once cheesecakes are cool,
    remove from pan, invert them
    and remove liners (some
    crumbs will fall off). Place on a
    wire rack set over wax paper.

Topping
  • Stir strawberries
    and sugar. Let stand to blend
    flavors. Microwave heavy
    cream 30 seconds. Pour over
    chopped chocolate and whisk
    until chocolate is melted and
    mixture is smooth and shiny.
    Refrigerate 10 minutes. Spoon
    over cheesecakes and spread
    with a small spatula. Top
    each cake with 1 heaping tbsp
    of the strawberry mixture
    and serve.

Nutrition Facts

339 calories; fat 24g; cholesterol 73mg; saturated fat 14g; carbohydrates 27g; insoluble fiber 2g; protein 4g; sodium 170mg.
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