Mini Death By Chocolate Cheesecakes




INGREDIENTS

FOR THE CHEESECAKES
  • 12 Oreos
  • 4 tbsp. melted butter
  • 1 1/2 (8-oz.) blocks cream cheese, softened
  • 1/3 c. granulated sugar
  • 1 tbsp. all-purpose flour
  • 1 tbsp. cocoa powder
  • 1/4 tsp. kosher salt
  • 2 large eggs
  • 1 c. bittersweet chocolate chips, melted

FOR THE CHOCOLATE GANACHE
  • 1/4 c. chocolate chips
  • 3 tbsp. heavy cream

FOR THE CHOCOLATE WHIPPED CREAM
  • 3/4 c. heavy cream
  • 3 tbsp. chocolate syrup
  • 1 (1.55-oz) Hershey's bar, broken into small pieces, for garnish

DIRECTIONS
  1. Preheat oven to 350°. Line 12 muffin tins with paper liners.
  2. Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moistened. Press about 1 tablespoon of crumb mixture into the bottom of each liner.
  3. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugar, flour, cocoa powder, and salt until light and fluffy. Add eggs; beat until well combined. Fold in melted chocolate.
  4. Pour cheesecake filling over crust in prepared liners. Bake cheesecakes until only slightly jiggly in the center, 12 to 14 minutes.
  5. Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
  6. Make chocolate ganache: Once cheesecakes are cold, add chocolate chips and heavy cream to a microwave-safe dish. Microwave in 10-second intervals until chocolate is melted; stir until smooth and creamy. Spread about 1 tablespoon chocolate sauce on top of each cheesecake. Return to refrigerator to let chocolate sauce set, about 10 more minutes.
  7. Make chocolate whipped cream: In a large bowl, beat heavy cream with chocolate syrup just until stiff peaks form, about 4 minutes. Transfer to a piping bag fitted with a star tip. Top each cheesecake with chocolate whipped cream and garnish with a piece of chocolate.







This Recipe adapted from >>>> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Easy Almond Puff Pastry

Gambar
INGREDIENTS Easy Almond Puff Pastry 1 Egg 1 tbsp Water 7 ounces Almond Paste (see recipe for homemade almond paste below) 1 sheet Puff Pastry 1/4 cup Sliced Almonds Homemade Almond Paste 1 1/2 cups Raw Almonds 1 1/2 cups Powdered Sugar 1 Egg White 1 1/2 tsp Almond Extract 1/4 tsp Sea Salt 1/4 cup Coconut Sugar or Regular Sugar 2 tsp Pure Vanilla Extract 1/2 cup Powdered Sugar extra INSTRUCTIONS Homemade Almond Paste Add almonds to food processor and process until completely fine. Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two. Add in the coconut sugar (or regular sugar) and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor. You may add 1/4 cup of powdered sugar extra at a time if the paste is runny. Add the powdered sugar and pulse in the food processor until it gathers together. Easy Almond
Baca selengkapnya

PECAN SANDIE PRALINE BARS

Gambar
INGREDIENTS: FOR THE COOKIE LAYER: 1 cup (226g) unsalted butter, softened 1/3 cup (67g) firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 2 & 1/4 (270g) cups all-purpose flour 1 teaspoon salt 1 cup (120g) finely chopped pecans* FOR THE TOPPING: 2/3 cup (158ml) light corn syrup 1/2 cup (100g) firmly packed light brown sugar 2 large eggs 2 tablespoons (28g) unsalted butter, melted 1 teaspoon vailla extract 1/4 teaspoon salt 1 & 1/2 cups (180g) chopped pecans* 2 cups (340g) semisweet chocolate chips DIRECTIONS: TO MAKE THE COOKIE LAYER: Preheat oven to 350°F. Grease an 8-inch square baking pan. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well. Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined. Transfer the mixture to the prepared pan, and press evenly into the bottom
Baca selengkapnya

CRISPY ROASTED CHICKEN

Gambar
INGREDIENTS 1 (3-4 pound) whole chicken (giblets removed and discarded, if included) 6 cloves garlic, minced (about 2 Tbsp.) 2 Tbsp. butter, melted salt and freshly ground black pepper INSTRUCTIONS Thoroughly rinse the outside and inside of the chicken. Gently pat try with paper towels. Using your fingers, carefully lift up the skin on top of the chicken (near the neck) and pull up gently. With your other hand, gently separate the skin from the breast and thigh meat. Then take half of the garlic and stuff it in between the skin and meat, so that it is fairly evenly spread out. Take the remainder of the garlic and spread it all over the cavity inside the chicken. Then take the butter and baste the entire outside of the chicken. Sprinkle generously with freshly ground pepper and salt. (Optional: Cover and refrigerate for 12-24 hours.) Adjust oven rack to lowest position and preheat to 450 degrees. Place foil loosely in large roasting pan. Flip chicken so br
Baca selengkapnya