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Recipe of Mini Chocolate Cheesecake
Recipe

Mini Chocolate Cheesecake

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If you feel like a dessert, prepare these delicious Hershey's® baked chocolate cheesecakes with a crunchy biscuit base. This delicious combination will be a delicacy for your palate.
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Ingredients

6 portions
  • 1 cup chocolate cookie, ground
  • 1/2 cups butter, melted
  • 4 eggs, for the cheesecake
  • 2 cups sugar, for the cheesecake
  • 600 grams cream cheese, at room temperature for the cheesecake
  • 500 milliliters whipping cream, for the cheesecake
  • 1 1/2 sticks XL Hershey's® Milk Chocolate Bar, 124 gc / u (4.4 oz) melted, for the cheesecake
  • 2 teaspoons liquid vanilla
  • 1/2 cups Hershey's® Bitter Chocolate Chips
  • 1/4 cups peanut, finely chopped, to decorate

Preparation

Preheat the oven to 180 ° C.
For the base, in a bowl mix the biscuit with the butter until it forms a pasty, place in small rings of 5.5 x 4 cm and compact with the help of a spoon. Reservation.
For the cheesecake, with the help of a balloon blender, beat the egg with the sugar until they change color, add the cream cheese cream until integrated, add the cream to beat and beat until the cream doubles its volume. Add little by little the Hershey's® Baking bar and the essence of vanilla.
Pour the mixture over the cookie base and bake for 1 hour. Chill and refrigerate about 1 hour.
Melt ¾ parts of Hershey's® Bitter Chocolate Sparks in the microwave within 30 seconds.
Unmold the cheesecakes and decorate with the melted chocolate, chopped peanuts and the rest of Hershey's® Bitter Chocolate Chips. Let dry and serve.

PRESENTATION

Serve your cupcakes on a plate and decorate with a little melted chocolate, peanuts and sparks.

TIPS

Let the cheesecakes cool down in the oven, so that they will not come down and crack the top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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