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Thursday, May 28

Mini chocolate-hazelnut cheesecakes

Cookies, chocolate cream-filled chocolate cookies
About 15
Hazelnuts, skinned
3 tablespoons
Butter, unsalted, softened
2 tablespoons
Cream cheese
8 ounces
Nutella hazelnut-chocolate spread
¾ cup
Sour cream
½ cup
Eggs
2 large
Sugar, granulated
2 tablespoons
Chocolate chips
2 tablespoons
Cream, heavy, whipped

Chocolate mint leaves

  1. Preheat to 350°F; grease a 12-cup silicon muffin pan with butter. 
  2. In a food processor, combine the cookies, hazelnuts, and butter; process to very fine crumbs. 
  3. Divide the crumbs among the cups, approximate 2 tablespoons each; using a flat-bottomed glass, press the crumbs down to compact; bake 5 minutes. 
  4. Wipe the food processor clean. 
  5. Add the cream cheese, Nutella, sour cream, eggs, and sugar; process until smooth. 
  6. Spoon the filling into the cups until it nearly reaches the top; you’re likely to have leftover batter. 
  7. Sprinkle the chocolate chips on top, and bake for 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. (Took 14 minutes in my oven.) 
  8. Let the cheesecakes cool slightly, and then freeze for 10 minutes. 
  9. Serve chilled or at room temperature with the whipped cream and mint leaves. 
Recipe mildly adapted from Foodandwine.com

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