Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, individual vanilla cheesecakes with chocolate ganach topping. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Individual Vanilla Cheesecakes with Chocolate Ganach Topping is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Individual Vanilla Cheesecakes with Chocolate Ganach Topping is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have individual vanilla cheesecakes with chocolate ganach topping using 17 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:
- Take For Crust
- Prepare 1 1/2 cup Pepperidge Milano cookie crumbs
- Get 2 1/2 tablespoon unsalted butter, melted
- Take For Filling
- Get 2-8 ounce packages of cream cheese, at room temperature
- Prepare 2/3 plus 2 tablespoons granulated sugar
- Get 1/8 teaspoon salt
- Make ready 2 large eggs, at room temperature
- Make ready 1 teaspoon vanilla extract
- Make ready 1/4 cup sour cream, at room temperature
- Prepare For Chocolate Ganache Topping
- Take 2 ounces semi sweet chocolate, chopped
- Prepare 2 ounces milk chocolate, chopped
- Prepare 1/4 cup heavy cream
- Prepare For Garnish
- Prepare As needed, whipped cream
- Get as needed, fresh berries
Steps to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:
- 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
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