Chocolate Covered Strawberry Cheesecakes
Many people say cheesecake is one in all the toughest things to form. With my direction, they don’t ought to be! I’ve knowledgeable such a big amount of recipes and techniques that I’ve nailed down what makes them nice. These cheesecakes area unit among my favorite things to cook (and eat), as they’re not solely delicious however impossibly cute. Take them to your next repast or workplace party to impress the pants off your friends.
Okay, jokes aside these area unit still terribly tasty. One issue you’ll find out about Maine is that I’m terribly, very, terribly meticulous concerning my cheesecakes. Some individuals love the dense, creamy, much a block of cheese sort of cheesecakes. And that’s great! additional cheesecakes for them. I, on the opposite hand, like the dry, ethereal little bit of the cheesecake.
You know what I’m talking about… the half at the terribly fringe of the pan, virtually adore it has been overcooked. So, once several but stellar cheesecake recipes I’ve finally come back up with my very own that's simply however I prefer it.
But I couldn’t simply do plain jane mini cheesecakes. That has been done before. Chocolate lined strawberry cheesecakes… Currently that's guaranteed to be a success. they give the impression of being completely beautiful and style even as sensible too.
Now you'll create this direction and omit the chocolate lined strawberries if you wish. I’m not gonna lie… whereas stunning, in some things it's a touch impractical. This will produce a somewhat onerous chocolate shell on the surface of the cheesecake. To melt it, simply add a touch little bit of copra oil whereas you soften it.
So altogether of my unsuccessful tries at creating the right mini cheesecake, I’ve managed to choose up many helpful tips and tricks on the method. I accustomed ne'er be able to create a correct cracker crust. They invariably fell apart and it drove Maine insane.
So here’s a tip: add some refined sugar and a pinch of salt to the cracker crumbs with the butter, pack them within the gem liners as tightly as potential and pre-bake them for many minutes. This can keep the crust principally intact, however wont need you to require out a chisel to interrupt them up.
FOR THE CRUST :
- 1 c. graham cracker crumbs
- 4 TB unsalted butter, melted
- 1/4 c. granulated sugar
- pinch of salt
- 16 oz. cream cheese, room temperature
- 2 eggs, whites and yolks separated at room temperature
- 3/4 c. granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- dash of granulated sugar
ASSEMBLY AND TOPPING :
- cupcake/muffin liners
- melting chocolate
- Preheat the oven to 375°F.
- In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
- Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
- In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
- In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
- Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use to make a bakers dozen or discard.
- Bake for 20 minutes. Let rest at room temperature for about 10 minutes until the filling returns to its normal shape. Don’t worry about cracks in the surface, as you’ll be covering them with chocolate.
- Chill for a minimum of 2 hours before topping.
- Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in a safe bowl for 30 second intervals, stirring each time)
- At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.
- With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake.