One-Serving Chocolate Cheesecakes

From The Biggest Loser Cookbook



Ingredients:
1/4 cup Grape Nuts cereal, finely crushed into crumbs
1/2 cup fat-free cream cheesem at room temperature
2 tbsp honey
1 large egg white
1/4 cup fat-free vanilla yogurt
1/4 tsp vanilla extract
1/4 cup cocoa powder

Directions:
Preheat oven to 350.

Lightly mist four 3"-wide ovenproof bowls or ramekins with cooking spray. Divide the crumbs among them, spreading in an even layer on the bottoms. Set aside.

In a small mixing bowl, with an electric mixer fitted with beaters, beat the cream cheese and honey on medium speed until smooth. Add the egg white, yogurt, and vanilla. Beat on medium speed just until smooth. On the lowest speed possible, mix in the cocoa. Spoon the mixture into the prepared bowls or ramekins.

Bake for 12-15 minutes, or until the centers are set. Let stand for 15 minutes to cool. Refrigerate for at least 2 hours. Just before serving, top each serving with a tablespoon of whipped topping. Dust with cocoa.

Comments:
Not inedible, but way too much cocoa and not enough sweetener. Even if you like dark chocolate, which I don't really, this might be too much. It needs something to cut that bitter cocoa powder taste a little more. Probably won't make these again without a lot of doctoring.

Chocolate Chip Tiramisu Cheesecake

From Everyday with Rachael Ray



Ingredients:
One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped
6 tablespoons unsalted butter, melted
1 tablespoon instant espresso powder
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
1 cup marscapone cheese, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3 large eggs, at room temperature
1 1/4 cups mini semisweet chocolate chips
Boiling water

Directions:
1. Position a rack in the lower third of the oven and preheat to 350°. Wrap the outside of a 9-inch springform pan with foil and line the bottom with parchment paper.

2. Using a food processor, grind the ladyfingers into fine crumbs. Add the butter and espresso and pulse until incorporated. Transfer the mixture to the prepared pan and press to form a crust halfway up the side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the oven temperature to 325°.

3. Meanwhile, using an electric mixer, beat the cream cheese on high speed until fluffy, about 2 minutes. Gradually beat in the sugar at high speed until smooth. Beat in the mascarpone, vanilla and salt. Add the eggs 1 at a time, beating well after each addition. Stir in 1/2 cup chocolate chips.

4. Set the springform pan in a roasting pan. Pour the mascarpone-chocolate chip mixture into the baked crust, then place the roasting pan in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan. Bake until the top is golden and the center is set but still jiggly, about 1 hour. Let cool in the water bath for 15 minutes, then transfer to a rack to cool completely. Refrigerate for 6 hours or up to 2 days. Remove the cheesecake from the springform pan. In a small, heatproof bowl, melt the remaining 1/4 cup chocolate chips in the microwave at low power, stirring until smooth. Transfer the chocolate to a resealable plastic bag. Snip a hole in the corner of the bag and drizzle the chocolate over the cake.

Comments:
A little time-consuming, but worth it in the end. This really does taste a lot like a traditional tiramisu. But it also tastes like a traditional cheesecake at the same time. Interesting combination. The coffee in the crust is a little strong for my tastes so I might decrease that if I make this again. Other than that, great recipe.