Sunshine’s birthday mocha cheesecake

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.