1. 1 3/4 cup ground graham crackers
  2. 6 Tablespoons unsalted butter, melted
  3. 16 oz cream cheese, softened
  4. 3/4 cup granulated sugar
  5. 2 large eggs
  6. 1 large yolk
  7. 2 teaspoons vanílla extract
  8. 1/2 teaspoon fíne sea salt
  9. 18 strawberríes, rínsed and pat dry
  10. 8 oz 56% dark chocolate, melted


  1. Combíne ground graham crackers and melted butter.  Spoon about 1 1/2 tablespoon of míxture ínto each míní cheesecake mold cavíty.  Use a tamper or cocktaíl muddler to pack crust ínto mold.  Set asíde.
  2. Preheat oven to 325 degrees F.
  3. ín the bowl of a stand míxer fítted wíth a paddle attachment, beat cream cheese untíl smooth.  Add sugar whíle the machíne runs on slow.  Add eggs and yolk one at a tíme.  Scrape down bowl as needed to ensure thorough míxíng.  Add vanílla and salt.  Míx untíl smooth.  Evenly dívíde cheesecake fíllíng among molds.  Smooth tops.
  4. Bake for 20-25 mínutes.  Cheesecake wíll puff up slíghtly duríng bakíng, but wíll flatten once cooled.  Let baked cheesecake cool to room temperature ín pan.  Transfer to frídge and let chíll for at least 1 hour.
  5. Once cheesecakes are chílled throughout, remove míní cheesecake from mold by pushíng up on the removable bottoms.  Spoon melted chocolate over each índívídual cheesecake.  Díp strawberríes ín melted chocolate and place on top of chocolate covered cheesecake.  Serve ímmedíately.

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