These adorable little cheesecakes were the softest in my tiny F ood Party I post ed here. I 've been dying to ac Hance to use my new mini pan cute cheesecake , and they were the perfect thing. White chocolate adds a creamy rich without being overpowering. I was able to find high quality organic chocolate that was flecked with vanilla beans (Green & Black). I think it has really added a delicious rich flavor without actually tasting like white chocolate. (Everyone asked about the flavor of these, but could not quite place what it was.)
To keep the season things I top them decided with applesauce and cinnamon instead of blueberry he called. I must say it was a great choice as spices and tart apples paired perfectly with the creamy cheesecake. I loved this recipe and I look forward to try again with new trim and even flavor of the crust. Have a wonderful weekend!
- crust:
- 1½ cups graham cracker crumbs (from 6 whole leaves.)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- fill
- 16 oz. cream cheese, softened
- ⅓ cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 6 oz white chocolate, melted
- 1 c. vanilla extract
- ½ c. salt
- topping:
- 1 Granny Smith apple, diced
- 2 tablespoons butter
- 1 c. Cinnamon
- 2 tablespoons brown sugar
- apple juice splash or cider
- Preheat oven to 350. mix the crust ingredients in a mixing bowl. Press 1½ tablespoons of the mixture into each bottom 18 mini molds greased cheesecake or muffin tins.
- In a stand mixer fitted with the paddle attachment or with a hand mixer, beat cream cheese and sugar or 2 minutes until smooth and creamy consistency. Scrape the bowl.
- With the mixer running, add the eggs and yolk, one at a time, scraping down sides of bowl after each addition. Combine flour, white chocolate, vanilla and salt until just combined and smooth.
- Pour filling into crusts and bake for 20-25 minutes, or until the centers have set.
- Let the cheesecake cool completely, then chill completely before unmolding.
- Top each cheesecake with 2 tablespoons applesauce coffee and serve. (The two cheesecakes and compote can be made in advance and assembled just before serving.)
- Melt the butter in a small saucepan over medium heat. add sugar, cinnamon and brown apple juice, and whisk until the sugar is dissolved. (If the mixture seems too thick or lumpy add another cider key.)
- Add apples and cook until tender. Remove from fire. Mixture will thicken as it cools