Recipes - Tried & True Crustless New York Style Chocolate Cheesecake (Gluten-Free)

greenfrog57

Mod Of The Month July 2011
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Trader Group
I adapted a few recipes to fit our needs and on-hand ingredients. The results were divine!


1/4 cup sugar
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 tsp. vanilla
2 eggs
2 T. flour (I used sweet rice flour to be gluten free)
1/4 cup sour cream
4 oz bar of Baker's semisweet chocolate (melted according to package instructions)

Line cupcake pans with paper- muffin cups. I used 24 mini cups + 10 regular cupcake size cups. Preheat oven to 350.
Beat cream cheese, vanilla and sugar with mixer until blended and creamy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream and cooled, melted chocolate until well combined. Spoon into cupcake liners. I used a small cookie scoop on the mini muffin cups and 1/2 an ice cream scoop for the regular cupcake pan. (They will only puff a little as they bake.)
Bake 13 - 15 minutes for mini muffin pan and 25 to 30 minutes for regular cupcake pan, or until centers are almost set. Cool completely. Refrigerate 2 hours or more. Enjoy!
 
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