Mini Chocolate Cheesecake Recipe

This chocolate cheesecake recipe is actually ridiculously smooth and chocolatey without being too rich or dense, which is perfect for a chocoholic like me! I got the idea to make mini baked cheesecakes after watching a programme on The Food Network about a place in Seattle called The Confectional, and even though I’m on the other side of the hemisphere I really wanted to go just to try these cheesecakes!

I ordered some 7cm mini pannetone cases and decided to come up with my own recipe. I had made these once before but I used 70 per cent cocoa dark chocolate and some cocoa powder, but they turned out too rich and not sweet enough. Determined not to make the same mistake  this time I used a mixture of both dark and milk chocolate, and I have to admit that the 75/25 ratio of regular dark (50% cocoa solids) chocolate, and milk chocolate which (30% cocoa solids) works wonderfully by making it intensely chocolatey and providing the necessary sweetness. After all, cheesecake needs to be sweet, rich, and slightly tangy whatever the flavour.

This recipe is for mini cheesecakes which are the perfect amount to satisfy a cheesecake craving. Also they are a wonderful and original alternative to the now ubiquitous cupcakes that will go down a treat. These mini cheesecakes keep in the refrigerator for a few days and actually freeze quite well. If you do freeze them then do not remove from the case, wrap in cling film and freeze. Then  allow to defrost naturally at room temperature. If you do not have sour cream you can always use Greek yoghurt (the real thing and full fat – I insist!).

Mini Chocolate Cheesecake Recipe
Yield: 6 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

  • 350 g cream cheese
  • 120 g sour cream
  • 1 large egg + 1 yolk
  • 15 g of flour
  • 105 g sugar
  • 2 tsp vanilla extract
  • 75 g dark chocolate (50% cocoa solids)
  • 25 g milk chocolate (30% cocoa solids)
  • 50 g milk chocolate chips
  • 90 g Maria biscuits
  • 45 g butter
  • 2 tbsp icing sugar
  • 12½ oz cream cheese
  • 4 oz sour cream
  • 1 large egg + 1 yolk
  • ½ oz of flour
  • ½ cup sugar
  • 2 tsp vanilla extract
  • 2½ oz dark chocolate (50% cocoa solids)
  • 1 oz milk chocolate (30% cocoa solids)
  • 1¾ oz milk chocolate chips
  • 3¼ oz Maria biscuits
  • 1½ oz butter
  • 2 tbsp icing sugar

Instructions

  1. Process the biscuits in a food processor until they are a sandy consistency.
  2. Melt the butter in the microwave (about 10 seconds on full power) add to the crumbs and process until combined.
  3. Add the cream cheese to a bowl and stir with a wooden spoon in order to soften. If it is at room temperature there is no need to beat or whisk, it will soften easily.
  4. Add the sugar and mix until the sugar has dissolved in the cream cheese, which should happen easily by stirring.
  5. Add half of the sour cream, the egg, vanilla (which enhances the chocolate flavour) and flour. Combine until you get a homogeneous mixture.
  6. Place the chocolate in a bowl and melt. You can do this on a low fire, over a double boiler, or the quickest way is actually in the microwave. Do this over medium power, and in burst of 30 seconds at first, stir, and as it starts melting reduce the time. This should only take a couple of minutes, but do not leave unattended as the chocolate can easily burn.
  7. Stir the chocolate to make sure it is all melted and to reduce the temperature somewhat, add to the mixture and mix well until completely combined.
  8. Preheat the oven to 150C (300F) fan.
  9. Place about 2 tablespoons of the biscuit crumbs in each mini pannetone or cupcake case and press down and until firm.
  10. Fill each mini cheesecake with about half of the amount that it will be filled with and add equal amounts of the mini chocolate chips to each. The chips will melt and give it an additional chocolate dimension.
  11. Fill the mini cheesecakes with the rest of the mixture and bake for 25 minutes.
  12. Remove from the oven all place on a wire rack and when cooled place in the refrigerator to chill.
  13. When completely chilled you can  make the sour cream topping, but this is optional. Add the icing sugar to the remaining sour cream and spoon about 1 tablespoon onto the surface if each cheesecake.
  14. Place a chocolate button on each to decorate.

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