Mini Chocolate Cheesecake..

Mini Chocolate Cheesecake..

On the occasion of women's day!! For all ya strong and beautiful ladies.....

Ingredients: 8oz cream cheese at room temperature, 1/3rd cup sour cream, 1 cup sugar, 

1tsp vanilla extract, a pinch of salt, 1 egg, 1/2 cup cocoa powder,3 tbsp butter, 10-12 plain biscuits.

Start by melting butter. Take the biscuits in a zippouch and powder it with the help of a rolling pin or pulse it in a food processor. Mix 1 tbsp of cocoa powder, powdered biscuits and butter together. They will resemble like wet stand. In your spring foam pan press down this mixture evenly and place it in the freezer till the time the batter gets ready.

Preheat the oven at 350 F(180 C). Whisk the cream cheese, sugar, sour cream, salt, vanilla extract in a stand mixer or with the help of a hand whisk. If the cream cheese has been kept at room temperature, whisking becomes very easy and you get a very smooth batter like the below pic. I kept it out overnight.

Add sifted cocoa powder and mix again.

Cover the spring foam pan with foil as we will be baking this in water bath.

Pour the cream cheese mix into the spring foam pan. Pour hot water into a baking tray and place the cake pans. Bake for around 45-50 minutes. Once it is done, leave half the oven door open and allow it cool inside the oven for 30 minutes. Take it out and once it cools down refrigerate for around 4-5 hours or overnight. Serve with fresh berries and cream.

Regarding the ganache: I made this in a hurry and forgot to take step by step pictures. You need 8 oz good quality dark chocolate(baking ones preferrably,atleast 70% cacao!), 1 cup heavy cream and 1/3rd cup light corn syrup(optional, but it plays a major role in adding that extra shine!!). Pour heavy cream and corn syrup in a saucepan, and bring it to a boil and  immediately pour it over the chocolate and mix it well slowly till the chocolate melts. Leave it at room temperature for an hour or two. Silky & Shiny ganache is ready.

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