Chocolate crunch cheesecakes
Arnott's, Biscuits, Choc Wheaten, Milk Chocolate
12 individual, (156g)
extra light sour cream
reduced-fat ricotta cheese
light cream cheese
⅓ cup(s), (75g)
¼ cup(s), sifted
dark chocolate chips
50 g, (melts) melted
- Preheat oven to 160°C or 140°C fan-forced. Line a 12-hole, 1/3 cup (80ml) capacity muffin tin with foil cases. Place biscuits, chocolate-side up, in base of cases.
- Using electric beaters, beat ricotta, cream cheese and sugar until smooth. Add egg and sour cream and beat until combined. Beat in cocoa.
- Spoon mixture into prepared cases. Bake for 15–18 minutes or until just set. Turn off oven. Cool cheesecakes in oven for 30 minutes with door ajar. Place in fridge for 1 hour or until chilled.
- Drizzle cheesecakes with melted chocolate. Allow chocolate to set. Serve.