Did January feel really long to anyone else? December flew by, but January crawled. Unusually cold weather, unusually snowy commutes, and exceptionally smoggy days made it seem like the month would never end. Thankfully we're at February and although Mother Nature doesn't know the calendar has changed, I'm hoping the coming month will go much smoother.

One thing that gives my comfort is that Valentine's Day is smack in the middle of the month, so if any of January's problems (snow, cold, etc.) return, it will be much easier to drown my sorrows in chocolate. Lots and lots of chocolate. It's everywhere this month, and I love it.

Whether you need a recipe to share with a loved one on the 14th or need something to take your mind off the horrible commute you just had, do yourself a favor and make these sometime chocolate cheesecake cups soon. They are incredible. Rich, warm, chocolaty, with a nice cheesecake tang - what more could you ask for? And they are sheer genius, too, because if you've ever taken the time to make a cheesecake from scratch, you know it is not something you make for instant gratification. Waiting for the cheesecake to chill in the fridge is my least favorite part of making one. With the cheesecake portioned in cups like this you eat it when it is still warm and it has a great, silky texture and more intense chocolate flavor. Think of them as a rich, smooth, thick chocolate pudding. If you are a cheesecake traditionalist, like my husband, you can always refrigerate your portion and it will be delicious as well. If you can't wait to get your hands on that chocolaty smoothness though, I suggest eating yours warm and topped with raspberries or whipped cream.

And maybe every single night this week.

Warm Chocolate Cheesecake Cups

By HeatOvenTo350 Published 02/04/2013

Ingredients

• 3.5 oz bittersweet chocolate
• 8 oz regular or reduced fat (not fat free) cream cheese at room temp.
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons flour
• 1 large egg

Instructions

1. Heat oven to 350 degrees. Butter four small custard cups or ramekins and place on a baking sheet
2. Coarsely chop the chocolate and melt it in a double boiler or the microwave on a very low power. Combine the chocolate with cream cheese in a food processor using the chopping blade. Process until very well blended.
3. Stir together the sugar and flour and add it to the food processor. Process for a few seconds, add egg and pulse until the mixture is smooth.
4. Divide the mixture evenly among the baking cups and bake for 20 to 25 minutes or until the centers are set. Transfer to a wire rack and let cool slightly before serving.

Yield: 4 servings
Prep Time: 10 min
Cook time: 25 min
Recipe Source: Sara's Weeknight Meals Season 2

Posted in: Dessert