Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze
This is another of my small batch individual cheesecakes. This one is super easy and rich and creamy with a nice contrast with the lightly salted Caramel Crust and glaze!
Chocolate Individual Cheesecakes with a Salted Chocolate Caramel Glaze
This is another of my small batch individual cheesecakes. This one is super easy and rich and creamy with a nice contrast with the lightly salted Caramel Crust and glaze!
Open in Cookpad AppSteps
- 1
Preheat oven to 325. Line a 12 cup standard muffin Tin with foil liners
- 2
Combine cookie crumbs and butter until moistened
- 3
Evenly divide crumbs into muffin tins and press firmly. Refigerate while making filling
- 4
MAKE CHOCOLATE CHEESECAKE FILLING
- 5
In a large bowl beat cream cheese until smooth
- 6
Add and beat in the sweetened condensed milk, melted chocolate and vanilla
- 7
Add eggs one at a time, beating in after each egg.
- 8
Evenly divide filling over crusts in foil lined tins. Bake 26 to 20 minutes until set
- 9
Cool om rack in pan until it reaches room temperature
- 10
MAKE SALTED CARAMEL GLAZE
- 11
Melt chocolates and cream in microwave just until melted, about 10 to 25 seconds in the microwave, depending on your microwave
- 12
Spoon and smooth an equal amount of wwarm glaze over each cheesecake. Chill cheesecakes at least 8 hours or overnight for best texture and flavor
- 13
Garnish with whipped cream and top each with a fresh rasberrie
Cooksnaps
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