Mini Cheesecake with Strawberry and Chocolate
Cheesecake is one of my favorite dessers of all time, the only problem is that I also really like chocolate, so this year for Valentine’s Day I decided to make something a little more special - Mini Cheesecakes with a Strawberry and Chocolate topping. Between the cookie base, the soft cheesecake, the crunchy chocolate and the fresh strawberry you will really get all kinds of tastes and textures in your mouth with just one bite.
When adding the chocolate on top, make sure you are not overdoing it as too much chocolate will overpower the light and fluffy cheesecake. Also make sure you are using small non stick moulds and are greasing them well enough.
Prep Time: 20 Minutes
Cook Time: 30 Minutes + 2 Hours Rest Time
Ingredients for 4 Mini Cheesecakes:
Alprose Chocolate Bitter 74% - 100 g
Philadelphia - 200 g
Egg - 1
Sugar - 50 g
Digestives - 100 g
Butter - 60 g
Mini Cheesecake Preparation:
Preheat the oven to 160°C.
Start preparing your cheesecakes by grinding the Digestives with a mixer and melting the butter in a saucepan. Combine these two ingredients together and make sure the paste is not too bland. If yes add some more Digestives.
Place the butter/Digestive paste into the bottom of the small moulds and press and flatten it out nicely, firmly and evenly.
Place them in the oven for 5 minutes.
Separate your egg into egg yolk and egg white.
In a bowl, add the Philadelphia, sugar and the egg yolk and beat until the mixture is homogenous.
In another bowl, beat the egg white until it’s firm (you should be able to turn the bowl upside down without the beaten egg white falling down).
Now add the Philadelphia mixture to the beaten egg white and keep mixing by hand until you get a smooth paste.
Take your small moulds and add the mixture on top of the biscuit layer making sure that it’s spread evenly.
Place in the oven at 160°C in ventilated mode for 35 minutes.
Remove the cheesecakes from the oven and let it rest until it’s cool, then put it in the fridge for at least 2 hours before serving.
You can leave your cheesecakes in the fridge for 3 days maximum.