Mini Cheesecakes with Fresh Fruit Coulis

½ cup finely crushed ginger cookies
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar
1 tsp vanilla
1 egg
Butter, for greasing

Special equipment: mini muffin tin

Preheat the oven to 350º F.
Combine the crushed ginger cookies and the melted butter. Place a tightly
packed teaspoon of the cookie mixture into each mini-muffin cup and press
down firmly.
In a food processor combine the ricotta cheese, cream cheese, sugar, vanilla
and the egg. Blend until smooth. Lightly grease the sides of the mini muffin
tin with butter. Fill the cups with about 1 tbsp of the cheesecake mixture.
Place the mini muffin tin in a baking dish and pour enough hot water in the
baking dish to come halfway up the sides of the mini muffin tin. Bake for 25
minutes. Transfer the mini muffin tin to a wire rack and let cool for 30
minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the
cheesecakes out of the cups.
Just before serving, top each individual with fresh fruit coulis and serve.
Serves 12

Fresh Fruit Coulis

2-3 tbsp powder sugar

1-2 cups very ripe fresh fruit, such as strawberries, raspberries, blackberries,
Option: for added flavor, mix in 1-2 tsp orange juice, or fruit flavored
Place the fruit in a mixer or food processor/blender.
Pulse to break up fruit.
Add powder sugar and mix to form a puree. Add liqueur, mix.
Remove to a container & chill until required.
If the fruit contains seeds, push the fruit through a sieve to remove them
before chilling.


Mini Chocolate Chipotle Cakes

So rich and easy your guest will think you baked all day. The combination of flavors
from our La Vida Buena Style makes these mini cakes a decadent treat for any occasion.

Makes 8 cakes

8 ounces semisweet baking chocolate
6 tablespoons butter
2 large eggs
2/3 cup brown sugar
1 tsp chipotle powder
Pinch of salt
2 tablespoon flour
Chocolate liquor (optional)

Special Equipment – Cupcake tins

Preheat the oven to 350°F.
Melt the chocolate and butter together in a small saucepan or in the microwave, in a
microwavable safe bowl.
Whisk the egg, sugar, flour, chipotle powder and salt together until combined. Fold in the
melted chocolate batter. Mix in the flour until fully incorporated.
Lightly butter or spray with baking spray the cupcake tins. Pour the batter into the tins*
and bake for about 14 minutes, just until the tops crack.
Remove the cakes from the oven. You can either remove the cakes by placing aluminum
foil on the top of the cupcake tins, seal on all sides. Turn over onto a flat surface and
bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside
down on the aluminum foil. Carefully turn right side up and place on the plate. OR you
can carefully using a spoon, gently loosen around the edges remove the cakes.
Pour a small amount of Chocolate liquor into the cup-like surface of the cakes.
Serve immediately.

*while these can be placed in the oven right away I often prepared them early and place
in the refrigerator for about 2 hours or until dinner is served. While dinner is being
enjoyed I place them in the oven so that they are hot and ready when dinner is complete.

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