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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Cheesecake Cups

These little confections are great one-per-afternoon snacks. They are dense and will give you a euphoric high on sweets but make you want to go work out after.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 lb (450 g) cream cheese
  • 2 eggs
  • ¾ cups (180 g) granulated sugar
  • Semi-sweet chocolate chips

Method

  1. Preheat your oven to 350°F (180°C).
  2. Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.
  3. Combine the cream cheese, eggs, and sugar.
  4. Line the pan with the papers.
  5. Put chocolate chips in the bottom of the cupcake papers, making less than a full layer; do not completely cover the bottom of the papers.
  6. Fill the cups with the cream cheese mixture, then place into the oven.
  7. Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.
  8. Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy.