Mini Chocolate Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 3/4 cup ground graham crackers (175 g)
02 -
6 Tablespoons unsalted butter (85 g), melted
→ Cheesecake
03 -
2 cup cream cheese (454 g), softened
04 -
3/4 cup granulated sugar (150 g)
05 -
2 large eggs, room temperature
06 -
1 large egg yolk, room temperature
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon kosher salt or fine sea salt
→ Topping
09 -
18 whole strawberries, rinsed and pat dry
10 -
8 oz 56% dark chocolate, melted
# Instructions:
01 -
Mix graham crackers and melted butter. Press 1 1/2 tablespoon into each mini cheesecake mold cavity.
02 -
Beat cream cheese until smooth, add sugar, then eggs and yolk one at a time. Add vanilla and salt. Mix until smooth.
03 -
Divide filling among molds. Bake at 325°F for 20-25 minutes until puffed. Cool to room temperature then chill 1 hour.
04 -
Remove from molds. Cover each cheesecake with melted chocolate. Dip strawberries in remaining chocolate and place on top.
# Notes:
01 -
Use small to medium strawberries
02 -
Best served immediately
03 -
High quality chocolate recommended