CHEESECAKE CUPS

These delicious desserts with a swirl of chocolate are similar to cheesecake, but have no bottom crust.
Makes six 4 oz ramekins.

16 oz Neufchatel cream cheese
2/3 cup sugar
3 egg yolks
1 tablespoon vanilla extract
1 tablespoon cocoa

Mix the egg yolks and sugar with a hand-held mixer until pale. Add the vanilla, combine until smooth. Add the cheese and whip until there is no clumps, just a smooth-looking cream.

Divide between the ramekins, reserving 2 tablespoons. Add cocoa to the reserved cream, mix well. Squeeze the cocoa cream on top of the ramekins, swirl the top with a toothpick. Place ramekins in a small cookie sheet with sides and place in a preheated 325°F oven. Pour boiling water around the ramekins and bake for 1.5 hour.

Turn the oven off and open the door to cool. Remove the ramekins when the oven has cooled and place in the refrigerator for at least 4 hours, best overnight. Serve with raspberry or orange sauce.