Mini Black Bottom Cheesecakes Recipes

MINI BLACK BOTTOM CHEESECAKES

Steps:

• Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
• Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
• Pour the batter into the baking cups, filling them 3/4 full.
• Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
• Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.

BLACK BOTTOM CHEESECAKE

Steps:

• The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
• The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in melted chocolate, light rum, and vanilla extract.
• Stir in whipping cream.
• Pour the cream cheese mixture over the crust.
• Bake at 350° for 15 minutes.
• Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
• Pipe whipped cream mixture around the edge of the cheesecake.
• Garnish with chocolate curls; chill until serving time.