Miniature vanilla cheesecakes with swirlsof semisweet chocolate and cocoa pastry crusts.
Recipe: Marbled CheesecakeTarts
3/4 cup all-purpose flour 1/3 cup granulated sugar 1/4 cup unsweetened baking cocoa 1/8 teaspoon salt 1/3 cup butter 3 tablespoons water 1 (3-ounce) package cream cheese 3 tablespoons granulated sugar 1/2 cup sour cream 1 large egg yolk 1/2 teaspoon vanilla extract 1/2 cup semisweet chocolate chips
In a mixing bowl sift together flour,1/3 cup sugar, unsweetened baking cocoa, and salt. Cut in butteruntil the mixture resembles coarse crumbs. Sprinkle with up to3 tablespoons water, 1 tablespoon at a time, tossing gently untilmoistened, and the mixture forms a ball. Divide into 1-inch ballsand press into ungreased muffin tins.
In another bowl, beat together cream cheesewith 3 tablespoons sugar until fluffy. Beat in sour cream, eggyolk, and vanilla, until smooth and creamy. Spoon mixture evenlyamong the muffin cups. Evenly divide and sprinkle semisweet chocolatechips on top of the cream cheese mixture.
Bake in a 325°F (160°C) oven forabout 5 minutes. With a knife slightly swirl the melted chocolateinto the filling. Return to the oven and bake for an additional20 to 25 minutes, or until the filling is set. Cool for 10 minutesbefore removing from the pan.
Makes 6 tarts.
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