Happy Monday you all; 
I hope your weekend was amazing! 
Sharing the recipe today on my blog, for mini Chocolate cheesecakes.

These mini cheesecakes are so cute, I decorated these cheesecakes with a mini ice cream cone candy surrounded by an imprint, giving them a beautiful vintage flair.
I like the dome-shaped look, so I use half circle silicone molds to make these cheesecakes. They are easy to make, making them great for parties; 

And anything with dark chocolate is perfect, and these are so good. Make sure to use a good quality dark chocolate and cocoa powder as it really makes the difference in taste! 
In this recipe I use gelatin leafes, if you cant use that you can still make these, just ommit the gelatin leafes, and freeze these an serve it as a mousse or ice creams instead.
And there are a few steps to make these, but that said it is easy to make! The candy I used I bought in Chicago at sugarfina, but you can use any candy, make sure to place it on the cheesecake just before serving.
Have fun baking!

Mini Chocolate Cheesecakes

Spongecake

  • 4 large eggs, room temperature
  • 2/3  cup (180 g) sugar
  • 1/2 cup ( 150 g ) all-purpose flour
  • 1  teaspoon baking powder
  • 1/8 teaspoons salt
  • 2 tablespoons buttermilk or kefir or yogurt natural, room-temperature
  • 1 tablespoon nøytral/flavorless oil
  • 1  teaspoon vanilla-paste, optional

CHOCOLATE SYRUP

  • 3/4 cup + 1 tablespoon (100 gram) unsweetened cocoa powder, I use Valrhona cocoa powder)
  • 2/3 cup (160 ml)  brewed coffee
  • 2/3 cup (150 gram) sugar
  • 2 oz. (60 gram) bittersweet chocolate 55 % – 70 %

CHOCOLATE CHEESECAKE FILLING

  • 8 gelatin leaves
  • 10 oz. ( 300 grams) philadelphia cream cheese
  • 1 teaspoon vanilla bean paste. 
  • 2 cups ( 500 ml) heavy cream, cold
  • 1/3 cup + 3 tablespoons (100 ml ) espresso coffee, warm
  • Chocolate syrup ( see recipe above↑)

DIRECTIONS FOR THE CAKE LAYER; 

  • Preheat oven to 320.F° 160.C°
  • Grease a  sheet pan ( 22 x 32 cm) with cooking spray and then cover with parchment paper.
  • In a  mixing bowl, beat the eggs, sugar, and vanilla on high until tripled doubled, and light in color.
  • Add the oil, buttermilk, in all in at once, and mix 30 seconds more.
  • Sift together flour, baking powder, and salt in a bowl. 
  • Add the dry ingredients to the egg mixture in two additions and carefully mix it together on low speed, just a few pulls until combined.
  • Pour the batter into a sheet pan and bake it for around 10 minutes, touch it and if it springs back it is done, if not bake it, for about 1-2 minutes more.
  • In the mean-time, Lay a silicon matt on your work table so that the cake doesn´t stick to the table. You can also use a parchment paper for this.
  • When the cake is done, right away invert the cake onto the silicon matt or parchment paper.
  • Remove the parchment paper, let the cake cool off.
  • Use a round mini cookie cutter, the same size as your silicon molds and press out mini cakes for your chocolate cheesecakes.

DIRECTION FOR THE CHOCOLATE SYRUP

  • Combine cocoa, sugar, and coffee in a small saucepan.
  • Bring to a boil over medium heat, stirring constantly to dissolve the sugar and to remove any cocoa lumps.
  • As soon as the syrup starts to bubble, turn off the stove.
  • Add chopped chocolate or chocolate chips, with a whisk stir the syrup until smooth.
  • Transfer to a bowl and cool for 10 minutes.

Direction for the Chocolate Cheesecake

  •  Place two 6-Cavity half circle silicone molds on baking sheets and set aside.
  • Place the gelatine leaves into a bowl of cold water for 10 minutes.
  • Combine the cream cheese, vanilla bean paste, and heavy cream in a large bowl.
  • Beat on medium-high speed for about 3-4 minutes, or until the mixture is creamy and fluffy, scrape down the side the sides of the bowl if needed to make sure it is all combined.
  • Add the chocolate syrup, and beat on low speed just until combined
  • Take the soft gelatin out from the cold water.
  • Wring gently to remove excess water, then add to warm coffee,  stirring until dissolved.
  • Add the warm gelatin/coffee mixture to the cheesecake batter, and combine beat for some minutes.
  • Because of the warm coffee, the mixture is at this time a bit liquidy, which is perfect if you are using silicone molds, as it will lay perfectly into the molds and give you a perfectly round shape when you remove it out of the molds later on.
  • Divide the cheesecake batter evenly among the half circle silicone molds.
  • Take a palette spatula and run through batter to make sure there are no air bubbles in the batter, then smooth out the tops.
  • Place a sponge cake round on each cheesecake.
  • Cover with plastic wrap and refrigerate overnight.
  • Freeze these cheesecakes 1 hour before serving for an easy, perfect release from the mold.
  • Lett the mini cheesecakes come to room temp about 20 minutes.
  • To make an imprint on each cheesecake, take a small round fluted cookie cutter, use one that fits on top of the cheesecake and lightly press against cheesecake and quickly remove.
  • Just before serving, Top the center of each cheesecake with a cute ice cream cone candy, or another candy that you prefer for a chic, vintage look.
  • Enjoy! 

Have a beautiful day you all. Love Manuela xoxo

Step by step pictures;

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