Chocolate Covered Strawberry Minis (Print Version)
# Ingredients:
→ Crust
01 -
120 g graham cracker crumbs
02 -
60 g unsalted butter, melted
03 -
50 g granulated sugar
04 -
Pinch of salt
→ Cheesecake Filling
05 -
450 g cream cheese, at room temperature
06 -
2 eggs, separated, at room temperature
07 -
150 g granulated sugar
08 -
2.5 ml salt
09 -
5 ml vanilla extract
10 -
Pinch of granulated sugar
→ Hard Shell Topping
11 -
285 g chocolate melting wafers
12 -
12 to 15 strawberries
→ Ganache Topping (optional)
13 -
115 g chocolate, finely shaved or chopped
14 -
120 ml heavy cream
15 -
2.5 ml vanilla extract
# Instructions:
01 -
Preheat oven to 190°C. Line a 12-cup muffin tin with cupcake liners.
02 -
In a small bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Mix thoroughly. Distribute rounded tablespoons of the mixture into each liner and press lightly to form an even base. Reserve any excess crumbs.
03 -
Bake crusts in the preheated oven for 8 minutes. Remove from oven and lower the temperature to 175°C.
04 -
In a large bowl or stand mixer, blend cream cheese, 150 g sugar, salt, and vanilla extract until smooth and creamy. Add egg yolks one at a time, mixing well after each addition.
05 -
Using a clean bowl and whisk or hand mixer, beat egg whites with a pinch of sugar until frothy and doubled in volume.
06 -
Gently fold the beaten egg whites into the cream cheese mixture until a smooth, slightly thin batter is achieved.
07 -
Evenly divide the cheesecake batter among the muffin liners, filling almost to the top. Use any leftover mixture and crumbs to create an extra portion if desired.
08 -
Bake in the oven at 175°C for 20 minutes until just set. Allow cheesecakes to rest at room temperature for 20 minutes to settle and avoid handling while still hot.
09 -
Transfer cheesecakes to the refrigerator and chill for at least 2 hours before adding toppings.
10 -
Melt chocolate wafers in a double boiler, stirring occasionally until smooth. Alternatively, melt in 30-second microwave intervals, stirring after each cycle.
11 -
Spoon melted chocolate over each cheesecake, ensuring full surface coverage. Allow chocolate to set, then dip strawberries in remaining chocolate and place one on each cheesecake. Keep chilled until serving.
12 -
Heat heavy cream and vanilla extract in a saucepan until steaming. Remove from heat and add chopped chocolate. Wait 1 minute, then stir gently until blended.
13 -
Pour spoonfuls of ganache over each cheesecake, letting it drip over the sides. Dip strawberries into ganache, allow excess to drip off, and place on top of each cheesecake. Keep chilled until serving.
# Notes:
01 -
For optimal texture, bring all dairy and eggs to room temperature before preparation.
02 -
If cracks form on the surface, they will be concealed by the chocolate or ganache topping.
03 -
Refrigeration after baking is essential for proper set and serving consistency.