Chocolate cheesecake

• 225 g room temperature Philadelphia cheese

• 1/2 dl sweetner

• 1 egg

• 3 tablespoons cocoa

• a splash of vanilla

  Set the oven to 175 degrees and then load a plate with muffin tins. This batch is only for 6 cheesecakes because they are quite filling. If you want more, just double the batch. Whisk the cheese smoothly with an electric whisk and then add the rest of the ingredients. Personally, I put the batter in the tins using an ice cream scoop. It will be easier to get it even then. Put the tins in the oven and bake for about 20 minutes.