Mini Chocolate Cheesecakes (Printable Version)
Rich mini cheesecakes with Oreo crust and silky chocolate ganache, ready in under an hour.
# Ingredients Required:
→ Crust
01 -
150 grams Oreo cookies, crushed
02 -
115 grams unsalted butter, melted
→ Filling
03 -
200 grams semi-sweet chocolate, finely chopped
04 -
450 grams full-fat cream cheese, at room temperature
05 -
160 milliliters sour cream
06 -
135 grams granulated sugar
07 -
5 grams unsweetened natural cocoa powder
08 -
2 large eggs plus 2 egg yolks, at room temperature
09 -
120 milliliters heavy cream, at room temperature
10 -
5 milliliters vanilla extract
→ Ganache
11 -
340 grams semi-sweet chocolate, finely chopped
12 -
240 milliliters heavy cream
→ Decoration
13 -
Grated chocolate (optional)
# Guide to Cooking:
01 -
Combine crushed Oreo cookies with melted unsalted butter. Press the mixture firmly into the base of a muffin tin lined with paper liners.
02 -
Melt 200 grams of semi-sweet chocolate. In a separate bowl, beat the cream cheese, sour cream, sugar, and cocoa powder until smooth. Gradually add eggs and yolks, then heavy cream and vanilla extract. Stir in the melted chocolate until fully incorporated. Pour the filling over the prepared crusts.
03 -
Bake in a preheated oven at 175°C for 20 to 25 minutes, or until the filling is set but still slightly jiggly in the center.
04 -
Heat the heavy cream until just simmering and pour it over 340 grams of chopped semi-sweet chocolate. Stir until smooth and let cool slightly.
05 -
Pour the ganache evenly over the baked cheesecakes. Optionally, garnish with grated chocolate. Refrigerate for a minimum of 2 hours before serving to allow proper setting.
# Extra Suggestions:
01 -
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
02 -
Use high-quality semi-sweet chocolate to enhance depth of flavor.
03 -
Refrigeration for several hours or overnight yields optimal texture and firmness.