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
- 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
- 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.
Have a beautiful day you all. Love Manuela xoxo
Step by step pictures;