Ingrédients pour Individual Mini Cheesecakes
- Frozen Raspberries
- 1/4 cup granulated sugar (for raspberry reduction) + 2 tablespoons granulated sugar (for crust) + 1/4 cup granulated sugar (for cheesecake filling)
- butter for greasing cans + 4 tablespoons melted butter (for crust)
- Chocolate Wafer
- 8 ounces cream cheese
- 1 large egg
- 1 egg yolk
- 1 tablespoon water
- Whipping Cream
- 1 teaspoon vanilla extract
- Bittersweet Chocolate
- Fresh Raspberry
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Comment préparer Individual Mini Cheesecakes
- **Raspberry Reduction:** Press 1 cup thawed raspberries through a fine-mesh sieve into a saucepan, reserving as much juice as possible. Stir in 1/4 cup granulated sugar.
- Bring to a boil over medium-high heat, stirring constantly until sugar dissolves.
- Boil, stirring constantly, until reduced to 3 tablespoons. Remove from heat and cool completely.
- **Crust:** Preheat oven to 325°F (160°C). Grease the insides of three 8-oz clean cans with butter.
- Trace the bottom of each can onto parchment paper and cut out circles. Line the bottoms of the cans with the circles.
- Place cans on a baking sheet.
- In a small bowl, combine 1 cup crushed cookies (graham crackers recommended), 2 tablespoons granulated sugar, and 4 tablespoons melted butter. Mix until moistened.
- Spoon crumb mixture evenly into the cans, pressing down firmly.
- Bake for 10 minutes. Remove from oven, but leave oven on.
- **Cheesecake Filling:** In a mixing bowl, beat 8 ounces cream cheese and 1/4 cup granulated sugar with an electric mixer on medium speed for 45 seconds, or until creamy.
- Add 1 large egg, 1 egg yolk, and 1 tablespoon water. Reduce mixer speed to low and beat until combined.
- Beat in the cooled raspberry reduction, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until blended.
- Spoon batter evenly into the prepared cans.
- Return to the oven and bake until set (about 20-25 minutes at high altitude; adjust time as needed for sea level).
- Remove from oven and let cool completely in the cans.
- Refrigerate for at least 6 hours, or preferably overnight.
- **Chocolate Ganache:** In a saucepan, bring 1/2 cup heavy cream to a boil over medium-high heat.
- Remove from heat and add 4 ounces chopped semi-sweet chocolate. Swirl to combine.
- Let stand for 1 minute, then whisk until smooth and melted.
- **Assembly:** Run a knife around the inside of the cans to loosen the cheesecakes.
- Turn the cheesecakes out onto a cooling rack, removing the paper circles.
- Spoon the chocolate ganache over the cheesecakes, smoothing it over the top and sides.
- Arrange a few fresh raspberries on each cheesecake (optional).
- Refrigerate until firm before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
316g
Fat
146g
Carbs
32g
