Individual Mocha Cheesecakes
Standard muffin/cup cake size
Ingredients - makes about 12
1½ all purpose flour
¼ powdered sugar
¾ c butter (1½ sticks, 6 oz)
optional: whipped cream and grated chocolate to garnish
1 x 8oz packet cream cheese (lite is fine) at room temperature
½ c sugar
1 extra large egg or 1 large egg plus 1 large egg yolk
½ cup semi sweet chocolate chips - I use Tollhouse
1 teaspoon instant coffee - I use Folgers decaf
¼ cup milk or cream
1 tsp vanilla extract
1. Mix together flour and sugar and blend in butter until mixture forms
coarse breadcrumbs. This can easily be done in a food processor or kitchen
aid. It is easier to work with if the butter is cold.
2.Line a muffin tray with paper or foil liners. Place 2 tablespoons of the
crumbs in the bottom of each muffin case.
3. Bake in a preheated 350° oven for about 10 minutes until dough is looking
drier, cracking on top and light golden brown around the edges.
4. Beat cream cheese and sugar together, add egg and beat well.
5. Melt chocolate, coffee and milk together in the microwave for about
40 seconds. Add chocolate mix to the cream cheese mix and vanilla. If
the cream cheese is not soft then the mix will not become smooth easily
and will have little lumps throughout.
6. Using a scoop pour cream cheese mixture over partially baked crust.
You can fill cups almost to the top as mix puffs and then deflates on cooling.
Bake at 350° for about 13 -15 minutes or until the edges are set like a cake,
and the mix should still have a slight wobble in the center and look wet, as
it will firm up as it cools.
7. Remove from oven, let cool completely, and top with whipped cream
and grated chocolate, chocolate ganache or serve plain.
Individual Mocha Cheesecakes
MINI MUFFIN SIZE makes 24-30 minis
Roughly half quantity of base. That is ¾ cup flour, 2 tablespoons powdered
sugar and ¾ stick of butter. Put about 2 teaspoons in each case.
Filling quantity remains the same as above. I use the small Pampered Chef scoop that
holds 1 liquid tablespoon and fill the scoop to overflowing which then fills
the 1-5/8" case completely.
Bake base for 10 minutes and bake for a further 10-12 minutes once filling is added.
Muffin and mini muffin pans are still not standardized. One of my pans takes
Reynolds 2" foil 'mini' cases but the others will only take Reynolds 1-5/8"
'mini' pastel cases. The 2" cases will hold more filling and therefore make
fewer cheesecakes. If you only put the same amount of filling in the 2"
cases then the foil sticks up above the cooked cheesecake and looks very
Kahl˙a cream garnish
1 cup heavy or whipping cream
1-2 tablespoons powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons Kahl˙a liqueur
Beat all together until stiff peaks form and pipe or spoon on top of
cheesecakes. Finish with chocolate curls or grated chocolate from cheese
grater as desired.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services,
teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's
Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.