Hi there. It’s been a while! We had a fabulous time in Moorea. The lagoon water was AMAZING! More on that later. Check out this tasty mocha cheesecake. And the best part…it’s made with non-fat cottage cheese! So chocolately…so cheese-cakey! So easy:) The recipe is from Martha Stewart’s Everyday Food Magazine. I made these for Sunshine’s birthday. He’s requested a repeat performance for his Italian birthday bash tonight. He’s sort of like me now when it comes to birthdays. One day of celebrating is clearly not enough.
Mini Mocha Cheesecakes
- 2 cups nonfat cottage cheese
- 2 large eggs
- 1 1/2 cups confectioners’ sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon flour
- 1 1/2 teaspoons espresso powder
- 1 1/2 teaspoons pure vanilla extract (I used Tahitian vanilla!!)
- 9 chocolate wafer cookies, such as Famous
- whipped cream, for serving
Preheat oven to 275º. Line a 12 cup muffin pan with 9 paper cupcake liners, leaving the empty cups in the center for even cooking. In a food processor or blender, combine cottage cheese, eggs, confectioners’ sugar, cocoa powder and vanilla. Process until smooth, about 4 minutes, scraping down sides as needed. Spoon mixture into lined cups, leaving 1/4″ space at top. Place 1 cookie on top of each filled cup. Bake for 25 minutes. Let cool to room temperature, then refrigerate for at least 1 1/2 hours (or cover for up to 3 days). When ready to serve, peel off the paper liner and invert onto a plate. Add a dollop of whipped cream.
Yumm… Seriously, yum.