Recipes

Recipe: FOUR INGREDIENT WEEK: MINI BITTERSWEET CHOCOLATE CHEESECAKES

Sometimes, the best recipes are the simplest. And how much simpler can it get than a dish that calls for only four ingredients? Several cookbooks and websites are devoted to the art of four-ingredient cooking, and this week, we'll share a few of those recipes. Today's comes from the cookbook "Desserts 4 Today: Flavorful Desserts With Just 4 Ingredients" by Abigail Johnson Dodge.

INGREDIENTS

1 8 oz. package cream cheese at room temperature

1/3 cup granulated sugar

4 oz. bittersweet or semisweet chocolate, chopped, divided and melted

1 large egg

DIRECTIONS

Heat the oven to 300 degrees. Line 5 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 oz. 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 center soft 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 oz. melted chocolate (rewarmed if needed.)

Serves six.

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