With my fanatical fondness of wine, chocolate, and cheesecake it was inevitable that the 3 would end up together in one recipe. These mini cakes have a deep dark chocolate creaminess and a smooth cabernet richness.
I've been experimenting with different cookies for crusts instead of the typical grahamn cracker bottom. For this one I chose a homemade double chocolate cookie, which was off the charts delicious. But if you don't want to bake your own you can use a store bought cookie. Just get one that is at least 1/8 to 1/4 inch thick so it's substantial enough to with stand the batter and baking.
I used a simple topping of whipped cream and chocolate shavings so the cheesecake is the main focus with no taste interruption.
Ingredients For Crust
12 tablespoons butter, melted
1/2 cup light brown sugar
1 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
Ingredients For Cheesecake Filling
4 oz cream cheese
4 oz. mascarpone cheese
1/3 C white sugar
1/8 tsp salt
1 large egg, room temperature
1/2 tsp. pure vanilla extract
2 tbsp Cabernet Sauvignon wine
1/4 C sour cream
1/4 cup dark chocolate, melted and cooled (I used Ghiradelli 60% bittersweet)
Directions For Crust
Beat melted butter with brown sugar and granulated sugar until smooth. Cool slightly and beat in egg and egg yolk. Beat in vanilla.
Combine the flour, cocoa, salt, and baking soda. Slowly beat into the butter and sugar mixture until well blended. Fold in chocolate chips.
Chill the dough for at least 1 hour, or until firm.
Heat oven to 350°.
Using a cookie scoop or tablespoon, scoop mounds of dough onto a silicone-lined or greased baking sheet, leaving about 1 1/2 to 2 inches between cookies. Bake for 12 to 15 minutes, until set.
Cool on baking sheet on a rack, then remove cookies to rack to cool completely.
Makes 2 to 3 dozen cookies.
Line 11 muffin cups with a baking cup and place one cookie in each.
Directions for filling
Using an electric or hand mixer beat cream cheese and marscapone until creamy and smooth. It’s VERY IMPORTANT to beat on low speed and only enough to combine everything with cheesecakes to avoid cracking.
Add sugar and salt, beating to combine. Scrape down sides of bowl so everything gets blended. Add eggs, one at a time, blending well. Add the vanilla, wine, sour crème, and melted chocolate. Beat just until incorporated. Again, it's VERY IMPORTANT to not over mix.
Distribute batter evenly between muffin cups. Bake for approximately 20 minutes until firm, but center is still wobbly and looks a little wet. One more VERY IMPORTANT tip…Cheesecake must be removed from the oven when it looks like it’s not done. Otherwise the top may crack. It can be challenging and may take more than once to reach the delicate baking balance for these delightfully creamy delicacies.
Remove from oven and cool on a wire rack. Make sure they’re completely cooled before you refrigerate to avoid condensation forming on top of cakes. These need to cool and set in the frig for at least a few hours, ideally overnight, otherwise they won't be the right texture. Store in tupperware containers for up to a week in the refrigerator or 3 to 4 months in the freezer.
To thaw them out remove from freezer and take cheesecakes out of the containers and place on wire racks. Dry out the Tupperware to prevent condensation from dripping onto cakes. When they’ve thawed place back in containers to store or transport.
Top with whipped creme and shaved chocolate or eat them topless! Either way they are a sweet treat to be savored one luxurious bite at a time!
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