How To make Mini Chocolate Double Cheesecake – Recipe

Today, I’m going to make a double fromage cheesecake where you can feel the grilled cheesecake and the unbaked cheesecake at the same time. The size is a small size so you can comfortably enjoy. In general, if both layers are flavored with cheese, this cake can taste like both chocolate cheesecake and regular cheesecake.

* Ingredient

 

(7cm*4cm, 6 pieces)
(Or a 15cm*5cm round mold)

♥ Make chocolate sponge cake

— 15cm . mold

3 eggs
75g sugar
15g honey
A little salt
3ml vanilla extract

70g cake flour
1/4 teaspoon baking powder
11g cocoa powder

34g milk
30g unsalted butter

♥ Baked Chocolate Cheesecake
210g cream cheese
45g sugar
5g corn starch
1 egg (about 53 g)
3ml vanilla extract
60g heavy cream
70g dark chocolate

♥ Unbaked Cheese Cake (Cheese Mousse)
150g mascarpone
1 egg yolk (17g)
30g sugar
50g milk
4g gelatin powder 20g water
5ml lemon juice

170g heavy cream
15g sugar

♥ ice cream
130g remaining cream
120g heavy cream
12g sugar

Instruct

For the shell:
Preheat oven to 325F. Line a 12-cup cupcake pan with cupcake liners and set aside.
In a small bowl, combine crushed Oreos and melted butter. Mix until completely combined. The mixture should be the texture of wet sand.
Press 1-1 ½ tablespoons of crumb mixture into each liner.
Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and let it cool completely.
For filling:
Turn oven down to 300F.
Place the chocolate chips in a small heatproof bowl. Place bowl over a pot of boiling water and stir until melted and smooth. Turn off the heat and let it cool while you make the filling.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese and sugar together on low speed until fully combined and smooth.
Add the eggs one at a time, mix well and scrape the edges of the bowl between additions.
Add heavy cream and vanilla. Mix until completely combined.
Add cooled chocolate and mix until just combined.
Fill each liner almost all the way up.
Bake the cheesecake for 15 minutes. Then turn off the oven and leave the cheesecake in the oven for 30 minutes. Open the oven door and let it sit until it cools to room temperature.
Transfer the cheesecake to the refrigerator until ready to serve.
For ganaches:
In a small saucepan, combine heavy cream and chocolate chips over low heat.
Stir until everything is melted and smooth.
Remove from heat and let cool slightly.
Top each cheesecake with ganache.
note
Be sure to use the blocks of fat cream cheese and not the low-fat cream cheese or spread of cream cheese that came in the box. They’re not interchangeable and your filling wouldn’t be rich and greasy without the rich cream cheese.
The ingredients need to be at room temperature as this will help keep your fillings from clumping, especially the cream cheese. If your ingredients cool, you’ll end up having to mix more to make them smooth, which will lead to over-mixing of the dough leading to cracked cheesecake.
Don’t want to make chocolate ganache? You can exchange whipped cream for chocolate chips, chocolate shavings, chocolate ice cream, chocolate ice cream, and more. You can even add fresh fruit on top if you want!
Please note the temperature variation of the oven between the crust and the cheesecake! Don’t forget to change the temperature.
To smooth your Oreo cookies, you can run them through the processor. Alternatively, you can put them in a Ziploc bag and use a rolling pin to crush them.