Chocolate Cheesecake Cupcakes

Writing macros, a series of lessons (7 ofÖ) ę Priestly Endeavors – a WoW Blog

These sound tasty, but these cheesecake cupcakes seem easier to make.

Oven preheated to 300 degrees F

Pans: 6-cup cupcake/muffin tin; cake pan large enough to hold the other pan

Other: 2 cup bowl or measuring cup, microwave safe. 2 qt (or larger) bowl plus electric beaters (unless you need to work out aggression – then just plan on beating a long time with a spoon or whisk.) Six paper cupcake cups. And a pitcher of water. Oh – a spatula and a spoon. Or two spoons if you donít have a spatula. Ummm, and a small towel or washcloth.

Ingredients:

Shell:
1/2 package of graham crackers, crushed into crumbs
4 oz butter, melted

Filling:
8 oz neufchatel (or cream) cheese.
1/3 cup sugar
1 egg
1/3 bag ( size 8-10 oz, so thatís approximately 3 ounces) chocolate chips (semisweet or dark, your preference)

Put the paper cupcake cups into the cupcake pan.

Mix the shell ingredients thoroughly, and divide equally between the cups. Press on bottom and sides so as to form an inner cup – tamp firmly. Bake for 10 minutes, remove from oven and set aside.

Reduce heat to 250 degrees F

Put cheese into bowl. Add sugar and cream it. (For you non-cooks, just work it all together using a lower speed on your blender till itís smooth.) Add the egg, and mix thoroughly.

Now put the chocolate chips into your smaller bowl/measuring cup, and melt it in the microwave. That means: 10 seconds, stir, 10 seconds, stirÖ till itís melted. Beats the heck out of a double boiler. Where was IÖ

Temper the chocoloate and return to the batter. (Again, for you non-cooks. Add two or three large spoons full of batter to the chocolate and stir, then put this back in the main bowl. This will allow the chocolate to get stirred into the batter with re-solidifying into chunks OR cooking little chunks of batter too early.) Stir thoroughly.

Divide the batter between the cups. (That means pour equal amounts into each cup. Each is going to end up half to 2/3 full.)

Put your small towel or washcloth into the cake pan. Put the cupcake pan into the cake pan next. Put the pan into the oven, and then pour water from the pitcher into the cake pan, being careful not to pour any into the batter. You want to add enough that it comes up about equal to the height of the batter in the cups. This needs explanation, bear with meÖ

What youíre doing is a trick to help your batter cook evenly. The water forms a thermal blanket for the batter – the towel is allowing the blanket to be under as well as beside the batter.

Bake for 20 minutes. Turn off oven and set timer for another 30 minutes. THEN remove pans from oven. (HINT: remove cupcake pan from cakepan instead of trying to carry both at once. This will prevent hot water splashing you or the cakes.) You can eat it now, or you can move the individual cups to the refrigerator – depends on your willpower, I suppose.

Two minor variations. 1) beat the batter on high for 3-5 minutes and itíll add air which will make your cheesecake less dense. 2) Use sour cream instead of chocolate. If doing this, cheat ó put a tablespoon of preserves (of your preference) in the bottom of each cup before baking the cups – the heat will also melt this so itís an even layer.

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