DECADENT CHEESECAKE CUPS
Personal cheesecakes topped with decadent ganache and a beautiful strawberry. This is a delicious and beautiful presentation that is easy to put together and sure to impress.
Provided by hopefuleesoon
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h40m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
- Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
- Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
- Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
- Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
- Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
- Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 19.8 g, Cholesterol 69.5 mg, Fat 19.9 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 11.7 g, Sodium 173.8 mg, Sugar 12.6 g
CHEESECAKE CUPS
Delicious, quick cheesecake cups in easy one-man portions!
Provided by Amanda
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
- Place 1 cookie in the bottom of each cupcake liner.
- Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
- Bake in the preheated oven until golden and set, about 15 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g
THE MOST DECADENT CHEESECAKE EVER
White chocolate frosting, New York style cheesecake (low fat) over chocolate fudge & shortbread crust ... yam!!!
Provided by ryeaxl
Categories Cheesecake
Time 3h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Have all your ingredients at a cool room temperature.
- Get a couple quarts of water boiling on the stove.
- Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
- Have a clean 10x14x2-inch (give or take) roasting pan ready.
- Preheat oven to 400F=205°C.
- Grease 10 inch spring form pan.
- 1oz.= 28 grams.
- Game Plan-.
- Prepare crust, while it bakes make fudge layer.
- While fudge bakes make filling.
- While cake cools make frosting.
- # Crust-------.
- Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
- Spread to the edges of the pan.
- Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
- Reduce heat to 325F=160C.
- # Fudge ----.
- Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
- Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
- Bake at 325F for 15 minutes, Remove from oven;
- # Filling -----.
- Separate eggs.
- With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
- Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
- Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
- Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
- Turn oven off, but leave cake in for another hour.
- It may appear a little jiggly in the center and will have a golden appearance around the edges.
- # Glaze-----.
- Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
- Spread top of each cooled cheesecake with Chocolate Glaze;.
- Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
- The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
Nutrition Facts : Calories 275.8, Fat 15.3, SaturatedFat 9.2, Cholesterol 77.8, Sodium 130.2, Carbohydrate 32.6, Fiber 1.9, Sugar 21.6, Protein 5.7
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