For Christmas I got this great cook book called " The Gluten-Free Bible. The all-in-all guide to enjoying fabulous foods without gluten."
As I was reading through this cook book some well missed baked good caught my eye!
This mini swirl cheesecake looked so simple i just had to try it!
This is what you will need to make your own mini Cheesecakes
- 8 Squares (1 ounce each) Semisweet baking chocolate
- 3 Packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
I got these cute cup cake liners for only 99 cents!
I used these in the cupcake baking dish to make an easy clean up.
First preheat your oven to 325. and go ahead and put your cupcake liners in your cupcake baking dish.
Go ahead and take out your cream cheese so it can become soft.
I used Baker's semi-sweet baking chocolate.
Use all the squares inside.
Put in a microwavable bowl. Microwave on high for 1 1/2 minutes or until melted,
stirring after 1 minute. let cool slightly.
Now once your cream cheese is soft beat in the cream cheese and sugar with electric mixer at medium speed about 2 minutes or until light and fluffy.
Add eggs and vanilla; beat about 2 minutes or until well blended.
place 2 heaping tablespoons of mixture into each cup cake cup.
Beat melted chocolate into remaining cream cheese mixture until well blended. Spoon chocolate mixture on top of plain mixture in cup cake cups. swirl with a knife.
Place cup cake pan in a larger baking pan; place on oven rack. pour warm water into larger pan to depth of 1/2 to 1 inch. Bake cheesecakes 30 minutes or until edges are dry and centers are almost set. Remove cup cake pan from water. cool cheesecakes completely in muffin pan on wire rack
makes 12 cheesecakes
They should look something like this!
Once they are cool all the way remove the cup cake liners and enjoy!
These were a huge hit in my house! My sister even said that it was the best cheesecake ever!
These are very easy to make. I hope you love them just as much as I do!
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