Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Black-And-White Individual Cheesecakes

Black-And-White Individual Cheesecakes

Get Ready

Servings: Serves 12

Prep Time: 40 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

12 Taste of Inspirations Belgian Chocolate Butter Hearts
1/4 of a (7 oz.) bar Taste of Inspirations Authentic Belgian Dark Chocolate
1 1/2 (8 oz.) pkgs. Neufchatel cream cheese (12 oz. total)
7 Tbsp. sugar
2 tsp. vanilla extract
1 (5.3 oz.) container Taste of Inspirations Vanilla Nonfat Greek Yogurt
2 eggs
12 foil-covered chocolate coins, unwrapped

directions:

1. Preheat oven to 325 degrees F. Line a 12-cup muffin pan with cupcake liners. Place 1 cookie in the base of each liner, dark chocolate side facing up, and set aside.
2. Place chocolate in a medium microwavesafe bowl and melt in the microwave for 1 minute. Stir. If needed, melt an additional 30 seconds. Stir until smooth and chocolate is completely melted. Set aside.
3. In a large bowl, combine cream cheese and sugar. Beat with an electric mixer on medium-high speed until well blended, 1 to 2 minutes. Beat in vanilla and yogurt. Add eggs one at a time, beating well after each addition. After last egg is added, scrape down the bowl, then beat for 1 minute.
4. Measure out 1 1/2 cups of the mixture into a separate bowl (there should be about 1 1/3 cups remaining). Add melted chocolate to remaining mixture and mix until well blended. Pour vanilla batter into lined muffin cups, dividing evenly among the 12 cups. Pour chocolate batter on top. If desired, reverse layers. Alternatively, pour both batters into each tin at the same time, making a half chocolate, half vanilla pattern.
5. Bake until cheesecake is just set, about 18 to 20 minutes. Cool to room temperature on wire racks, about 1 hour, then chill completely, about 3 hours.
6. When ready to serve, press a chocolate coin in the center of each cheesecake. Serve chilled.
Source: Hannaford fresh Magazine, November - December 2014

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
12 Taste of Inspirations Belgian Chocolate Butter Hearts  
1/4 of a (7 oz.) bar Taste of Inspirations Authentic Belgian Dark Chocolate  
1 1/2 (8 oz.) pkgs. Neufchatel cream cheese (12 oz. total)  
7 Tbsp. sugar  
2 tsp. vanilla extract  
1 (5.3 oz.) container Taste of Inspirations Vanilla Nonfat Greek Yogurt  
2 eggs  
12 foil-covered chocolate coins, unwrapped  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 7 g (35%)
Cholesterol 55 mg (18%)
Sodium 130 mg (5%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading