Woman's Day Kitchen - Woman's Day Magazine 2/17/10
Active Time: 15 minutes
Total Time: 1 hour
Cheesecake Cups
1 cup milk
1 Tablespoon instant espresso powder
8 oz. semisweet chocolate, chopped
2 Tablespoons coffee liqueur
1/8 teaspoon salt
1 brick (8 oz.) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla
"Crema" Topping
1/2 cup heavy cream
1 Tablespoon confectioners' sugar
Ground cinnamon, for dusting
Heat oven to 325 Degrees F. Place 6 (1-cup capacity) ovenproof coffee cups into a 13 x 9-inch baking pan. Bring milk and espresso powder to a simmer over medium heat; whisk to blend. Remove from heat; add chocolate. Let stand 3 minutes; stir until smooth. Stir in liqueur and salt. Let cool to room temperature.
Bring a kettle of water to a boil. Place cream cheese and sugar in food processor; process until creamy. Add eggs and vanilla, process until smooth. Pour into a 1-qt. glass measure; whisk in chocolate mixture until blended. Pour mixture into cups; filling each about 2/3 full. Fill baking pan with enough boiling water to come halfway up sides of cups.
Bake 40 minutes, or until just set slightly soft in centers. Transfer baking pan to wire rack; cool cups in water bath until just warm to the touch.
Topping: Whip cream with confectioners' sugar until very soft peaks form. Spoon over each serving and dust with cinnamon.
This was very easy, tasted delicious and cannot wait to try them tomorrow.
http://www.womansday.com/layout/set/print/Recipes/Mocha-Espresso-Cheesecake-Cups-Recipe
Active Time: 15 minutes
Total Time: 1 hour
Cheesecake Cups
1 cup milk
1 Tablespoon instant espresso powder
8 oz. semisweet chocolate, chopped
2 Tablespoons coffee liqueur
1/8 teaspoon salt
1 brick (8 oz.) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla
"Crema" Topping
1/2 cup heavy cream
1 Tablespoon confectioners' sugar
Ground cinnamon, for dusting
Heat oven to 325 Degrees F. Place 6 (1-cup capacity) ovenproof coffee cups into a 13 x 9-inch baking pan. Bring milk and espresso powder to a simmer over medium heat; whisk to blend. Remove from heat; add chocolate. Let stand 3 minutes; stir until smooth. Stir in liqueur and salt. Let cool to room temperature.
Bring a kettle of water to a boil. Place cream cheese and sugar in food processor; process until creamy. Add eggs and vanilla, process until smooth. Pour into a 1-qt. glass measure; whisk in chocolate mixture until blended. Pour mixture into cups; filling each about 2/3 full. Fill baking pan with enough boiling water to come halfway up sides of cups.
Bake 40 minutes, or until just set slightly soft in centers. Transfer baking pan to wire rack; cool cups in water bath until just warm to the touch.
Topping: Whip cream with confectioners' sugar until very soft peaks form. Spoon over each serving and dust with cinnamon.
This was very easy, tasted delicious and cannot wait to try them tomorrow.
http://www.womansday.com/layout/set/print/Recipes/Mocha-Espresso-Cheesecake-Cups-Recipe