180gKinder chocolateor other type + more for the topping
Instructions
Instructions: Mini chocolate cheesecakes with Kinder chocolate
Melt the chocolate in a microwave or in a glass bowl placed over some boiling water together with 3 teaspoons of butter and set aside.
In a pan whisk (previously drained) ricotta with sugar, eggs and vanilla extract.
Add the cocoa and melted chocolate and stir again. Be careful not to stir too vigorously or else the cheesecake batter will grow too much in the oven and then it will create a dimple in the center.
Place some small strips of baking paper in the muffin tin. This will help you to the remove the mini cheesecakes from the tin. Fill a muffin tray with 12 muffin liners and fill them with the batter almost to the top of the liner.
Bake in preheated static oven at 150°C for 25 – 30 minutes. Remove from the oven, allow to cool slightly and take the cheesecakes from the pan. Let cool completely and put in the refrigerator for at least 3 hours (better overnight). When needed garnish with more chocolate and serve.
Notes
3 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.