Ingredients :
- For Crust
- 1 1/2 cup Pepperidge Milano cookie crumbs
- 2 1/2 tablespoon unsalted butter, melted
- For Filling
- 2-8 ounce packages of cream cheese, at room temperature
- 2/3 plus 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, at room temperature
- For Chocolate Ganache Topping
- 2 ounces semi sweet chocolate, chopped
- 2 ounces milk chocolate, chopped
- 1/4 cup heavy cream
- For Garnish
- As needed, whipped cream
- as needed, fresh berries
Method :
- Preheat oven to 300. Line 12 standard cupcake tins with paper liners
- Crush cookies to fine crumbs in a food processor. In a bowl combine cookie crumbs and melted butter until moistened
- Drop crumb mixture evenly into each cupcake tin, press to form crust on bottom. Refrigerate while preparing filling
- Make Filling
- In a large bowl beat cream cheese until smooth
- Add sugar, salt and vanilla and beat until smooth
- Add eggs one at a time, beating after each egg
- Stir in sour cream until smooth
- Divide filling between cupcake tins evenly, place on foil lined baking sheet and bake 18 to 20 minutes until just set with a slight jiggle in center. Cool on racks until room temperature then refrigerate at least 4 hours before topping
- Remove liners carefully
- Make Chocolate Ganache topping
- Have both chocolates in a bowl, heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth,ncool until just spreadable then spoon on each cheesecake. Refrigerate to set
- Garnish with whipped cream and berries
0 komentar:
Posting Komentar