Mini Zebra Cheesecake

Mini Zebra Cheesecake:

1 1/2 oz. semi-sweet chocolate chips

2 1/3 tbsp. milk, separated

1 (8 oz.) package cream cheese, room temp

1/3 cup sugar

1 egg

1/2 tsp. vanilla extract

Preheat oven to 350 degrees F.

Grease bottom and sides of four ramekins. Line each with parchment paper. Grease top of parchment.

Microwave chocolate chips and 4 tsp. milk in a small bowl for 20 seconds. Stir until smooth. Set aside to cool slightly.

Using an electric mixer, beat cream cheese and sugar on medium high until smooth. Add egg, vanilla, and 1 tbsp. milk, beating for 1 minute. Remove a little less than 2/3 cup and place in a separate bowl. Stir chocolate mixture to this second bowl.

For each ramekin, pour about 2 tsp. of the chocolate batter to the center. Wait a few seconds. Add about 2 tsp. of the white batter to the center. Wait a few seconds. The newly poured batter will spread and a ring will form. Continue pouring batter, alternating colors until you have about 8 rings. As more rings are added, you might need to use less batter.

Bake for 25 to 30 minutes, until set. Place an aluminum foil loosely over the ramekins if cheesecake begins to brown. Allow to cool, then chill in refrigerator. To unmold, run a thin knife around the outside edge to loosen the cheesecake from the ramekin. Remove parchment paper. Garnish with berries and/or mint. Makes 4 servings.

Note: Recipe could easily be multiplied.

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