Chocolate Covered Cheesecakes - Eats and Treats by Tania Rebello

TDT | Manama                      

The Daily Tribune – www.newsofbahrain.com   

FOR THE CRUST:

• 1 cup graham cracker crumbs

• 4 tbsp unsalted butter, melted

• 1/4 cup granulated sugar

• A pinch of salt

FOR THE FILLING:

• 450gms cream cheese, room temperature

• 2 eggs, whites and yolks separated at room temperature

• 3/4 cup granulated sugar

• 1/2 tsp salt

• 1 tsp vanilla extract

• A dash of granulated sugar

HARDSHELL TOPPING (PICTURED):

• 280 gms chocolate candy melts

• 12 – 15 strawberries

GANACHE TOPPING (OPTIONAL):

• 115 gms chocolate, shaved or chopped finely

• 1/2 cup heavy cream

• 1/2 tsp. vanilla

TOOLS:

• Cupcake liners

• Hand mixer or stand mixer

• 12 or 24-cup muffin tin

Instructions:

• Preheat the oven to 375°F.

• Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl.

• Place cupcake liners in a 12-cup muffin tin and drop rounded tablespoons of the graham cracker mixture into each liner.

• Press the crumbs into the bottom of the liner lightly, creating a crust.

There may be some crumbs left over.

• Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.

• In a large bowl or a stand mixer, beat the cream cheese, granulated sugar, salt, and vanilla extract until thoroughly combined and creamy. Beat in the egg yolks one at a time.

• In a small bowl, using a whisk or hand mixer beat the egg whites until frothy and doubled in size.

• Gently fold the egg whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full.

• Bake for 20 minutes. Rest at room temperature for 20 minutes until the filling returns to its shape.

Do not worry about cracks in the surface, as you will be covering them with chocolate.

• Chill for a minimum of 2 hours before topping.

HARDSHELL TOPPING:

• Using a double boiler, gently melt your chocolate, occasionally stirring to combine.

(Alternatively, microwave in 30-second intervals, stirring each time).

• Remove the cheesecakes from the cheesecake liners.

• Pour chocolate on top of the cheesecakes with a regular kitchen spoon, coating the entire surface.

• Wait until the chocolate on the cheesecakes hardens before dipping the strawberries in the bowl of melted chocolate and resting them on top of each cheesecake.Keep chilled until ready to serve.

GANACHE TOPPING:

• Heat the heavy cream and vanilla in a saucepan until it simmers.

• Add the chocolate shavings and let sit for a minute to melt.

• Stir gently until just combined. Over-mixing may cause the chocolate to seize.

• Pour spoonsful of the ganache on top of each cheesecake and gently press over the edges to get the dripping effect.

Dip each strawberry in the ganache and gently twirl off any excess, then place one on top of each mini cheesecake.

Keep chilled until ready to serve.