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Mini Cheesecakes with Chocolate Ganache Topping


By Taste (Visit website)



My husband's brother, wife and their baby are in town visiting and the other day was my brother in law's birthday. He told me he loves cheesecake, so I decided to make him some for his birthday.  Personally, I am not a huge cheesecake fan, so I was pleasantly surprised by Martha Stewart's Cookies and Cream Cupcake recipe (which I modeled my mini cheesecakes after, you can find the recipe in her cupcake cookbook).

I changed Martha's recipe a bit by using mini chocolate chip cookies instead of oreos.  Also, I used low fat sour cream, added chocolate ganache to the top, and I cut the recipe in half.  All in all, these cheesecakes were so easy to make and the result was a light and fluffy cake that was not too sweet or rich...they were just perfect.


Mini Cheesecakes with Chocolate Ganache Topping (makes approximately 16 cupcakes)
-16 ounces cream cheese (I used full fat)
-1/2 cup light sour cream
-1/2 cup sugar
-2 eggs, lightly beaten
-1/2 teaspoon vanilla extract
-{about} 45 mini chocolate chip cookies (I get mine at Trader Joe's, but any kind will work)
-paper muffin cups
-1/2 cup dark chocolate chips
-1/4 cup heavy cream


1. Heat oven to 275 degrees and line a muffin tin with paper muffin cups. Depending on how full you fill the cups, this recipe will make about 16-20 cheesecakes.
2. Put two mini chocolate chip cookies into each muffin cup and set aside.
3. Using an electric mixer, beat the cream cheese on medium speed until fluffy (about 6 minutes).
4. Add in the vanilla extract, sugar, and sour cream and beat until well combine (be sure to scrape the sides of the bowl as you mix).
5. Drizzle in the lightly beaten eggs, a little at a time, and mix until all combined.
6. Crush 10 mini cookies by putting them in a plastic bag and lightly hammering them with a large spoon.  Don't crush them into a powder, just make them crumbly.  Use a large spoon to stir the cookie bits into the cheese batter.
7. Add equal amounts of cheese batter into each muffin cup and bake for 24 minutes, rotating the pans half
way in between cooking.
8. Remove pans from oven and allow them to cool for about 30 minutes (in the muffin pan).  Carefully take the cheesecakes out of the pan and place them on a plate.  Put in the fridge and allow them to cool for at least 4 hours.
9. Just before serving, make the chocolate ganache and spoon a little spoonful onto each cake. 
10. To make the ganache, just dump the heavy cream and chocolate into a small saucepan and heat over low heat until melted and combined - stir often.

                                            


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