Small cheesecakes with corn flakes in dark chocolate. Delicious cheesecake dessert with seasonal fruit

Corn flakes are a great idea for a cheesecake base. To enrich the taste of ordinary flakes, you should mix them with dark chocolate. I have already used the prepared flakes in the recipe for Baked fluffy blueberry cheesecake . Everyone liked the flakes, so I thought that I would also give corn flakes to the bottom of these cheesecakes.

The cheesecake mass, however, this dessert is a bit thinner and the flakes flowed out beautifully... Fortunately, the cheesecakes did not lose anything, on the contrary...

From this recipe, we can also prepare the cheesecake in one larger mold, then I suggest extending the baking time to about 45 - 50 minutes.

INGREDIENTS for around 20-24 muffins

CHOCOLATE MAIZE FLAKES

• 100 g corn flakes
• 50 g dark chocolate 70%

CHEESECAKE

• 500 g of semi-skimmed cottage cheese ground 3 times or "from a bucket"
• 3 eggs
• 300 g of sweetened condensed milk

EXTRAS

• fruit, e.g. blackberries or fruit frużelina - recipe - Cheesecake with frużelina

PERFORMANCE

CHOCOLATE MAIZE FLAKES

1. Chop the chocolate and melt it in a bowl in a water bath, remove it from the burner.
2. Add corn flakes to the melted hot chocolate, mix it and put the layer on baking paper.
3. Set aside until the chocolate flakes have cooled down.

CHEESE

1. Gently crumble (divide) the chocolate covered corn flakes to the bottom of the muffin molds. We can put some of them aside for decoration or for crisping.
2. We mix all the ingredients for the cheese mass, as short as possible, to a homogeneous mass.
3. Pour all over the corn flakes up to 2/3 of the molds and bake in an oven preheated to 180 ° C for about 15 - 20 minutes.
4. Let cool in the oven slightly slightly open.
5. After cooling down, serve the cheesecakes with the remaining, crunchy flakes and fresh fruit.

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