Mini Cheesecakes with Dark Chocolate Ganache- a mini version of a classically rich cheesecake topped with a smooth oh-so-good mixed milk and dark chocolate ganache!
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 1 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake:
- 2 (8 oz) packages cream cheese, room temperature
- โ cup + 2 tbsp granulated sugar
- pinch of salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ยผ cup sour cream
Chocolate Ganache:
- 2 oz dark chocolate chocolate chips
- 2 oz milk chocolate chips
- ยผ cup heavy cream
- 1 tbsp unsalted butter
- tiny pinch of salt
Instructions:
Crust:
- In a Ziploc bag, crush crackers until they are crumbs. Add sugar and mix. Pour in melted butter and mix until all crumbs are thoroughly moist.
- Line a muffin pan with liners and drop a tablespoon of crumb mixture into each. Pat down until crumbs are flat and firm, forming a crust. Refrigerate.
Cheesecake:
- Pre-heat oven to 300 degrees. In a large bowl, beat cream cheese until creamy. Add sugar, salt, vanilla and mix.
- Slowly add in eggs and sour cream, then beat until smooth.
- Take muffin pan out of the fridge. Divide mixture evenly between muffin wells.
- Bake for 18-22 minutes. Cheesecakes should be firm but still wobble in the middle.
Ganache:
- Put chocolate in a heatproof bowl.
- In a small saucepan, heat heavy cream until it is simmering.
- Pour over chocolate and let sit for about 5 minutes to let chocolate soften.
- Add butter and stir until glossy. Let it cool slightly before spooning on top of each cheesecake. Additionally, sprinkle with powdered sugar if desired. Enjoy!!
more instructions please visit:ย http://joyofbaking.com/Cheesecakes(Individual).html