Deliciously evil, these mini cheesecakes are not for the faint-hearted…
Don’t be fooled by their sweet exterior – the dense, velveteen touch coupled with the rich, boozy chocolate was almost too much…
Alas, I survived, and came out the other side feeling somewhat enlightened…
Would I do it again?
Amaretto Chocolate Cheesecakes
Yield: 15 mini cheesecakes
For the base:
50g almond meal
100g digestive biscuits
1 tsp vanilla bean paste
Place the digestive biscuits into a food processor and pulse until you’re left with a fine crumb.
Add the remaining ingredients and pulse again until the mixture starts to come together.
Line a cupcake or muffin tin with cupcake wrappers and press a small amount of the mixture into each base.
Chill in the refrigerator until ready to use.
330g cream cheese
3 Tbsp amaretto
2 whole eggs
2 egg yolks
60ml sour cream
1 Tbsp plain flour
1 1/2 Tbsp cocoa powder
100g dark chocolate
Preheat oven to 180°C/350° F/Gas Mark 4.
Gently melt the chocolate over a double boiler (or in the microwave) and set aside to cool.
Beat the cream cheese until smooth, then add the sugar and amaretto.
Beat in the eggs one at a time, starting with the whole eggs, then add the sour cream.
Sift in the flour and cocoa, beating until combined, then pour in the melted chocolate and mix until the batter is smooth.
Take your chilled bases and fill each cupcake wrapper, leaving at least half a centimetre at the top.
Place the cheesecakes into your preheated oven, then immediately lower the oven temperature to 165°C/325° F/Gas Mark 3, and bake for 25 minutes, or until the cheesecakes are set – they should still be slightly wobbly in the centre.
Leave the cheesecakes to cool in the oven with the door ajar.
For the topping:
250g white chocolate
150ml double cream
Fresh mint leaves
Melt the chocolate and double cream over a double boiler, stirring until smooth and creamy.
Set aside or refrigerate until cool, then pour onto your baked cupcakes, filling to the top of the cupcake wrapper.
Place in the refrigerator to set.
Tip: I placed my cheesecakes in the freezer for about 30 minutes before peeling off the wrappers. Just remember to let them defrost before serving!
Garnish with fresh raspberries and mint leaves.