Mini Chocolate Cheesecakes:
Preheat your oven to 300 degrees F (150 degrees C). You will need a 12 cup
cupcake (muffin) pan. Line each cup with
a paper liner.
Crust: In a bowl,
combine the Graham Cracker Crumbs (or crushed Digestive Biscuits) and melted butter.
(Can also do this step in a food processor.) Press a heaping tablespoon (about
13 grams) of crumbs onto the bottom
of each cup.
Refrigerate while you make the filling.
Melt the chocolate in a stainless
steel bowl, placed over a saucepan of simmering water. Remove from heat and set
aside to cool while you make the batter.
In the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese,
sugar, and vanilla extract, on low speed, until creamy and smooth. Scrape down
the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating
until incorporated. Add the melted chocolate and beat until incorporated.
Finally, add the sour cream and beat just until incorporated. Remove the crusts
from the refrigerator and evenly place the filling into the 12 cups.
Bake for about 20 - 25
minutes or until firm but the centers of the cheesecakes still wobble a
little. Remove from oven and place on a wire rack. Let cool to room temperature
and then refrigerate for one hour (up to overnight), or until firm, before covering with the Chocolate
Ganache: Place the chopped
chocolate in a heatproof bowl. Heat the cream and butter just to a boil, in a small
saucepan over medium heat (or in the microwave). Immediately pour the boiling
cream over the chocolate and allow to stand for a few minutes. Stir until
smooth. Cool, at room temperature, until of spreading consistency, and then pour a heaping tablespoon (about 20 grams) of the Chocolate
Ganache on top of each cheesecake. Spread evenly with an offset spatula or back
of a spoon. If desired, garnish with grated chocolate or chocolate shavings.
Cover and return to the refrigerator for several hours before servings.
To serve, gently peel off the
and place on your serving plate. These cheesecakes can be covered and
stored in the refrigerator for 3 to 4 days. They can also be frozen for about
two months. Defrost in the refrigerator overnight.
Makes 12 Mini Chocolate
View comments on this recipe on YouTube