4/20/13

Mini Chocolate Ganache Cheesecake

Yum


Oh my...I've been on a bit of a vacation from my blog. Not literally, no. I've just had lots of things going on in my life that took all my motivation from cooking and baking. But hopefully now that I've moved back to my parents', and I have access to all the utensils and ingredients, this sad situation will change and I'll post many delicious recipes!
Yay for that! :)
Let's start with these mini cheesecakes... What can I say, cheesecake and chocolate combined. The recipe is ridiculously easy, I literally just threw it together. No skills are needed, you probably have all the ingredients at hand (maybe except for the cream cheese) and who doesn't wanna have cheesecake on the weekend?? Oh! And one has a lot less calories than a slice of cheesecake does! 
So what are you waiting for? Go, make some! :)

Mini Chocolate Ganache Cheesecake
makes 12 mini cakes

for the crust
6 graham crackers or cookies - I used sugar free cookies
3 Tbsp melted butter

for the cream cheese filling
1 pound (500 grams) Philadelphia cream cheese
3/4 cup (150 grams) granulated sugar
3 eggs
2.5 Tbsp double cream
4 Tbsp (25 grams) flour
1 tsp vanilla

for the chocolate ganache
3/4 cup chocolate chips
1.5 Tbsp oil
2 Tbsp double cream

Preheat oven to 360F (180C).
To make the crust, pulse the crackers in a food processor until they're fine crumbles. Add the melted butter and mix it together.
Place muffin papers in the holes of your muffin pan. Put 1-2 tablespoons of the crumbs into the muffin papers. Use your fingers to flatten to the bottom. Bake the crust for 8 minutes. Then let them cool.

Reduce oven to 210F (100C).

To make the filling, mix the cream cheese and sugar for 2 minutes. Add the eggs, cream and vanilla. Mix, add in the flour and mix it together.
Pour the cream cheese fillings into the muffin papers using an ice cream scoop. 
Bake for 45 minutes then raise the temperature to 300F (150C). Bake for another 15 minutes.

Cool the cheesecakes while making the ganache. Heat the double cream in a small saucepan. Add the chocolate and the oil and simmer until all melted.
When the cheesecakes are cool enough, spread the ganache on top! Refrigerate them overnight or for a few hours and enjoy! :)





4 comments:

  1. Your mini cheesecakes look so sweet and I love the look of the chocolate ganache!

    ReplyDelete
    Replies
    1. Thank you!! I'm pretty much in love with chocolate ganache so I make some every time there's a chance of spreading it on something :)

      Delete
  2. What would I use instead of double cream in the US? Is heavy cream ok? Thanks in advance.

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  3. I made this for my family OMGASDFGHJKL; They were SO TASTY :3

    ReplyDelete

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