Chocolate Kahlua Mini Cheesecakes - Instructions Continued
Reduce the oven temperature to 250 F.
To make the filling: In the bowl of an electric mixer fitted with the flat beater,
combine the cream cheese, the 1/3 cup sugar and the pinch salt and beat on low speed
until smooth, 8 to 10 minutes, scraping down the sides of the bowl often.
Beat in the egg slowly and scrape down the sides of the bowl after adding it. Pour in
the melted chocolate and Kahlua and beat until completely blended and no streaks of
white remain, about 1 minute. Spoon the filling into the crusts, dividing it evenly
among the 12 wells.
Bake until the filling is set, 20 to 25 minutes. Transfer the pan to a wire rack and
let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4
hours before removing the cheesecakes from the pan.