Chocolate-Strawberry Cheesecakes
Chocolate-covered strawberries + cheesecake = OMG.
INGREDIENTS
14 graham crackers, crushed
4 tbsp. melted butter
1/4 tsp. kosher salt
2 blocks cream cheese, softened
2 large eggs
1/2 c. sour cream
1/4 c. sugar
1 tsp. vanilla
Pinch of salt
1 c. melted chocolate
12 strawberries
DIRECTIONS
Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until completely moistened.
Press graham mixture into paper liners and set aside.
In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and salt and beat until combined. Pour filling over graham crusts.
Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours before topping with chocolate.
Spoon melted chocolate over cheesecake tops, then dip strawberries in melted chocolate and rest on top.
Let set until firm.
INGREDIENTS
14 graham crackers, crushed
4 tbsp. melted butter
1/4 tsp. kosher salt
2 blocks cream cheese, softened
2 large eggs
1/2 c. sour cream
1/4 c. sugar
1 tsp. vanilla
Pinch of salt
1 c. melted chocolate
12 strawberries
DIRECTIONS
Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and salt and stir until completely moistened.
Press graham mixture into paper liners and set aside.
In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and salt and beat until combined. Pour filling over graham crusts.
Bake until center is slightly jiggly, 20 minutes. Let cool in muffin tin, then refrigerate at least 2 hours before topping with chocolate.
Spoon melted chocolate over cheesecake tops, then dip strawberries in melted chocolate and rest on top.
Let set until firm.
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