Recipe of Perfect Individual Vanilla Cheesecakes with Chocolate Ganach Topping

Individual Vanilla Cheesecakes with Chocolate Ganach Topping Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Individual Vanilla Cheesecakes with Chocolate Ganach Topping” recipe we have found so far. This will be smell and look delicious.

Ingredients of Individual Vanilla Cheesecakes with Chocolate Ganach Topping

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

Individual Vanilla Cheesecakes with Chocolate Ganach Topping instructions

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.
3. .
4. .
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.
15. .
16. Garnish with whipped cream and berries.