Sunday, 28 August 2016

Salted Chocolate Cheesecake Bites



I just wanted a bit of something decadent and these came to mind. I created a half batch but it can easily be doubled. You can freeze them for a perfect frozen bite when you get a hankering for a little something!...OK maybe you might want 2!

What you need:

Small Batch


  • 1 8 oz package of cream cheese - room temperature
  • 1 egg - room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla paste (or pure extract- the paste is worth looking for!)
  • 1 tsp cornstarch
Crust
  • 3/4 cup graham cracker crumbs
  • 4 tbsp melted unsalted butter 
  • 1 tbsp vanilla sugar (or just regular sugar)
  • pinch of salt
*use a loaf pan used for baking a loaf of bread
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Full Batch
  • 2 8 oz packages of cream cheese - room temperature
  • 2 eggs - room temperature
  • 1 cup sugar
  • 1 tbsp vanilla paste (or 2 tsp vanilla extract)
  • 1 tbsp cornstarch
Crust
  • 1 1/2 cups of graham cracker crumbs
  • 6 tbsp melted unsalted butter
  • 2 heaping tbsp vanilla sugar
  • pinch of salt
*use a small brownie pan 7 x 11 or 8 x 8 square pan

  • 1 4 oz bar of dark chocolate (or 2 for full batch)
  • 1 tsp of coconut oil (or 2 for the full batch)
  • Maldon sea salt


Heat oven to 325 degrees F 


Step 1: in a stand mixer place softened cream cheese - using the paddle attachment mix for a minute, then scrape the paddle and bowl to mix well and avoid lumps.

Step 2: add sugar and mix again for another minute, then scrape down bowl and paddle to avoid lumps. Add eggs, vanilla paste and cornstarch and mix again for 3 minutes -scraping  once to make sure it is a smooth mixture.


Step 3: in a large bowl add graham cracker crumbs, melted butter, sugar and pinch of salt. Mix with a wooden spoon.


Step 4: place parchment paper in the pan so that there is an overhang as you will be lifting the baked cheesecake out and onto a cutting board to slice. Press crust mix into the pan in an even layer.


Step 5: Pour cheesecake mix over crust and bake 30-35 minutes or until the centre is slightly wobbly - the parameter  will puff and get slightly browned. The centre should be only slightly wobbly - no longer liquid.


Step 6: let cool, then slice into small squares, mine were 1 inch approx. If you want to cut off the uneven edges you slices will be perfect. Use a large knife dipped in hot water and then dried on a tea towel -for each smooth cut. Place separated squares on a cookie rack over a sheet pan to scrape up extra chocolate.



Step 7: Melt dark chocolate bar or two (small batch big batch!) and 1 or 2 tsp of coconut oil - you can use a double boiler to melt chocolate or just do it in a microwave in 20 second increments until melted.


Step 8: pour slowly over the squares to coat as much as you like -reusing the excess. Let set for 20 minutes or so and then add a sprinkle of flaked sea salt. You can keep in the fridge or freeze them for a frozen 1 bite treat.


OK, I might just need 1 more!

1 comment:

  1. 3 Researches PROVE How Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually kill fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete