Ingredients
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
4 ounces chocolate (bittersweet or semisweet), chopped, divided, and melted
1 large egg
Method
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Celebration of bitter flavors — chocolate, coffee, greens, amaro
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Ceramic fondue pot with burner — cheese and chocolate fondue
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Heat the oven to 300F. Line 6 standard muffin tins with foil liners and lightly grease with cooking spray. Put the cream cheese in a medium bowl. Beat with an electric mixer on medium speed until very smooth, about 2 minutes. Add the sugar and 3 ounces of melted chocolate. Beat on medium-low speed until well blended, about 1 minute. Add the egg and mix until just incorporated. Spoon the batter into the muffin cups. Bake until the centers of the cheesecakes barely jiggle when nudged, 15 to 18 minutes. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month). Just before serving, drizzle with the remaining 1 ounce melted chocolate (rewarmed, if needed).