These little cakes are the perfect treat on a sunny afternoon while enjoying a cup of coffee.
1 1/2 cup crumbs
6 Tbsp butter
8 oz cream cheese
2 8 oz mascarpone cheese
3/4 cup sugar
rum or almond extract
~ 1/2 cup chocolate chips
*all ingredients must be at room temperature
For the crust: mix the crumbs with the melted butter.
Press the mixture into the bottom on 18 cupcakes forms.
Put on a sheet pan and bake for 5 minutes at 350F. Remove from the oven and let cool before adding the cheesecake filling.
Reduce the oven temperature to 325 degrees F.
For the filling: in a bowl combine the cheeses with the sugar until mix until completely blended.
Add the eggs, 1 at time, incorporating completely after each addition.
Add the extract and chocolate chips. Mix carefully.
Pour the filling into the prepared pans.
Put the cupcakes pans into roasting pans and pour in enough hot water to come 3/4 of the way up the sides. Bake at 325F for 20-25 minutes, turn off the oven and leave the cupcakes to cool for another 20-30 minutes without opening the oven.
Serve completely cold