Individual Vanilla Cheesecakes with Chocolate Ganach Topping
Individual Vanilla Cheesecakes with Chocolate Ganach Topping

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, individual vanilla cheesecakes with chocolate ganach topping. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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A delicious recipe for light and fluffy vanilla cupcakes topped with, chocolate ganache. A perfect topping for cupcakes or cake decorating. Vanilla Bean Cheesecakes with Toasted Coconut Crust Topped with Chocolate GanacheBeach House Kitchen..

To get started with this recipe, we must prepare a few ingredients. You can cook individual vanilla cheesecakes with chocolate ganach topping using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:
  1. Take For Crust
  2. Take 1 1/2 cup Pepperidge Milano cookie crumbs
  3. Prepare 2 1/2 tablespoon unsalted butter, melted
  4. Prepare For Filling
  5. Make ready 2-8 ounce packages of cream cheese, at room temperature
  6. Make ready 2/3 plus 2 tablespoons granulated sugar
  7. Take 1/8 teaspoon salt
  8. Prepare 2 large eggs, at room temperature
  9. Take 1 teaspoon vanilla extract
  10. Prepare 1/4 cup sour cream, at room temperature
  11. Make ready For Chocolate Ganache Topping
  12. Take 2 ounces semi sweet chocolate, chopped
  13. Get 2 ounces milk chocolate, chopped
  14. Get 1/4 cup heavy cream
  15. Take For Garnish
  16. Take As needed, whipped cream
  17. Take as needed, fresh berries

This chocolate chip cheesecake with cream cheese has a delicious wafer cookie crumb crust. A chocolate ganache covers the top. Pour the cream cheese mixture into crust. Add the sweetened condensed milk and vanilla, beating at low speed just until combined.

Instructions to make Individual Vanilla Cheesecakes with Chocolate Ganach Topping:
  1. Preheat oven to 300. Line 12 standard cupcake tins with paper liners
  2. Crush cookies to fine crumbs in a food processor. In a bowl combine cookie crumbs and melted butter until moistened
  5. Drop crumb mixture evenly into each cupcake tin, press to form crust on bottom. Refrigerate while preparing filling
  6. Make Filling
  7. In a large bowl beat cream cheese until smooth
  8. Add sugar, salt and vanilla and beat until smooth
  9. Add eggs one at a time, beating after each egg
  10. Stir in sour cream until smooth
  11. Divide filling between cupcake tins evenly, place on foil lined baking sheet and bake 18 to 20 minutes until just set with a slight jiggle in center. Cool on racks until room temperature then refrigerate at least 4 hours before topping
  12. Remove liners carefully
  13. Make Chocolate Ganache topping
  14. Have both chocolates in a bowl, heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth,ncool until just spreadable then spoon on each cheesecake. Refrigerate to set
  16. Garnish with whipped cream and berries

Add the melted chocolate, beating just until combined. Pour the cheesecake batter into the prepared crust. Using an electric mixer, beat together cream cheese and sugar until creamy and well-combined. Stir in sour cream and vanilla extract. The cake turned out good, though I skipped putting chocolate ganache anymore but instead put the crushed oreos on top and sides of the cake.

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