Cheese, in general, is my favorite food. Being able to eat it for dessert makes me happy.
I’ve partnered up with PHILADELPHIA Cream Cheese for their Bring Out The Silver campaign. (Get it? The little bricks of cream cheese are wrapped in silver?) I’m bringing out the silver in the form of this scrumptious cheesecake. Raspberries and chocolate is one of my favorite flavor combos and when you combine it with cheesecake? Oh my, yes. Good things happen. Good things, indeed.
Did you know that PHILADELPHIA Cream Cheese has been around since 1872 using real milk and cream? There are some products that I don’t really care about the brand. Cream cheese? Not one of those products. I always bring the silver, man. Why? They use fresh milk that is local to their processing facility. Their cheese goes from farm to fridge in just six days. The brick varieties of cream cheese have zero preservatives. Yes, zero. And, of course, I love that they use real ingredients. I hate when my food isn’t actually food, y’all.
I know a lot of people have issues with their cheesecakes cracking, but I’ve got a few tips for you. First up, you want to bring everything to room temperature. This includes both the cheese and the eggs! It really makes a difference! You also don’t want to overmix your batter. My favorite tip, though, is to bake your cake in a water bath. I have never had a cheesecake crack when it’s been baked in a water bath.
Some other fabulous bloggers are sharing mini cheesecakes today, too! Stop by and give them some lovin’!
Mini Cheesecakes with Raspberries and Chocolate Ganache
Yield: 4 mini cheesecakes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes plus 4 hours chill time
For the crust:
15 OREO cookies
3 tablespoons melted butter
For the filling:
2 8-ounce packages Philadelphia Cream Cheese, room temperature
3/4 cup sugar
1/3 cup milk, room temperature
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
2 tablespoons flour
1 cup fresh raspberries, rinsed and dried
For the ganache:
4 ounces semisweet chocolate, chopped finely
1/4 cup heavy cream
Preheat oven to 350 degrees. Spray 4 4-inch mini springform pans with cooking spray. Wrap the bottom of the pan tightly with foil to prevent any leaks. (We'll be cooking these in a water bath and we don't want the water to seep into the cake.)
Crush the OREO cookies into fine crumbs using a blender, food processor, or heavy mallet. Combine in a small bowl with the melted butter, stirring to coat the crumbs.
Press the crust evenly into each prepared pan using your fingers or the back of a spoon. Set aside.
To prepare the filling, beat the cream cheese and sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add in the milk and mix to combine. Add the eggs, one at a time, until just incorporated. Stir in the sour cream, vanilla, and flour.
Sprinkle the raspberries evenly in each pan over the cookie crusts. Cover with the cheesecake mixture, leaving a 1/2 inch of space for the cakes to rise in the oven.
Place each pan on a rimmed cookie sheet. Pour 1/2 inch of water into the pan. This will help prevent the cakes from cracking.
Bake for 40 minutes. Turn the oven off, crack the door, and let cool in the oven for 1 hour. Remove from the oven to cool on the counter for 2 hours before placing in the fridge to cool completely.
When cheesecakes have cooled completely, prepare the ganache. Melt the chocolate and cream together in a double boiler, whisking until it comes together. Top each cheesecake with the ganache.
recipe created by Buns In My Oven, for more recipes visit www.creamcheese.com
Disclaimer: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.