I have had many cheesecakes in my life. I mean... ALOT of cheesecakes. I've also made some cheesecakes at home. Some succesful, others... well, not as successful. But this cheesecake, ladies and gents, is by far the best cheesecake I produced with my primitive hand mixer and nearly-falling-apart-oven at home!
I
LOVE
CHEESECAKES!
Ingredients
(makes 8-10 individual cheesecakes)
Everything at room temperature please!
- 50g digestive biscuits, crushed into crumbs
- 1/2 tablespoon sugar
- 2 tablespoons melted butter
- 250g cream cheese (Philadelphia) at room temperature
- 30g sugar
- 1,5 tablespoons flour
- pinch of salt
- 1 large egg
- pure vanilla extract
- 50ml sour cream
- 100g melted dark chocolate
Preparation
Preheat oven to 150°C. Line a muffin pan with 8-10 muffin forms. In a bowl, mix the digestive biscuit crumbs with the sugar and butter and mix well until the crumbs are moistened. Place 1 tablespoon of crumbs into each muffin forn and press down firmly with your fingers. Cover with wrap and place in the fridge.
In a small saucepan boil some water. Place another bowl over the saucepan, without touching the water and add chopped chocolate. Take away from heat and allow the chocolate to melt slowly. Once the chocolate has melted, take away from the waucepan and let it cool down to room temperature.
Beat cream cheese at room temperature on a low speed until smooth. Add the sugar, salt and sifted four and beat slowly until combined. Add in one large egg and continue to beat on low speed. The low speed is very important because you don’t want to beat in too much air into the batter! Don’t forget to scrape down the sides occasionally. Add in vanilla and melted chocolate (leave 2 teaspoons in the bowl for later use) and mix with a spatula. Add 50ml of sour cream at room temperature and mix for another few seconds until incorporated.
Spoon the mixture equally into the muffin forms. Drop two little drops of melted chocolate onto the top and give them a swirl with a toothpick. Bake the mini cheesecakes in the oven for 18-22 minutes. The middle should still be slightly jiggly when taken out of the oven! Leave them in the muffin pan for 30 minutes, then cool them in the fridge for at least three hours. (still in the muffin pan)
Before serving, either take off the muffin liner or leave it on. It's up to you! You can add a dollop of fresh whipped cream to the cheesecakes if you want to. I prefer them naked.
In a small saucepan boil some water. Place another bowl over the saucepan, without touching the water and add chopped chocolate. Take away from heat and allow the chocolate to melt slowly. Once the chocolate has melted, take away from the waucepan and let it cool down to room temperature.
Beat cream cheese at room temperature on a low speed until smooth. Add the sugar, salt and sifted four and beat slowly until combined. Add in one large egg and continue to beat on low speed. The low speed is very important because you don’t want to beat in too much air into the batter! Don’t forget to scrape down the sides occasionally. Add in vanilla and melted chocolate (leave 2 teaspoons in the bowl for later use) and mix with a spatula. Add 50ml of sour cream at room temperature and mix for another few seconds until incorporated.
Spoon the mixture equally into the muffin forms. Drop two little drops of melted chocolate onto the top and give them a swirl with a toothpick. Bake the mini cheesecakes in the oven for 18-22 minutes. The middle should still be slightly jiggly when taken out of the oven! Leave them in the muffin pan for 30 minutes, then cool them in the fridge for at least three hours. (still in the muffin pan)
Before serving, either take off the muffin liner or leave it on. It's up to you! You can add a dollop of fresh whipped cream to the cheesecakes if you want to. I prefer them naked.
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