Today I propose to sweeten the weekend with these mini cheesecakes with chocolate and nuts. A great proposal to surprise our guests, without a doubt! but also to treat ourselves as a family. They are a temptation that few can resist.
The great thing about cheesecakes is that can be prepared in advance, keep in the fridge and give them the last touch the same day they are served. This is what we have done with these mini-cakes that, when served individually, make work much easier. Have them each prepared on a plate and dessert has arrived ... surprise them!
Ingredients
For the cheesecake
- 6 digestive biscuits
- 3 tablespoons of chopped walnuts
- 2-3 tablespoons butter, melted
- 2 + 2 tablespoons sugar divided
- 110 g. cream cheese at room temperature
- 1 tablespoon cornstarch
- 1 egg
- 80 ml. corn syrup or corn syrup
- 1 teaspoon vanilla extract
For the ganache
- 110 g. chopped chocolate
- 118 ml. cream
- 2 tablespoons corn syrup or syrup
- 1 teaspoon pure vanilla extract
- To decorate
- Chopped nuts
Preparation
- We preheat the oven at 180ºC and we place muffin paper molds on the metal molds.
- We crush the ingredients of the base: cookies, nuts, butter and 2 tablespoons of sugar. If necessary to compact the dough, we would add a little more butter.
- We place a tablespoon of the mixture in the base of each mold and we press.
- We bake the bases 10 minutes. Then we take the muffin tray out of the oven and let it cool on a rack while we prepare the cheese filling.
- For that, we beat the cream cheese, the 2 tablespoons of sugar and the cornstarch. When they are well mix, add the egg and beat again until it is integrated.
- Finally, we add the corn syrup and the vanilla essence and beat again so that they are well mixed.
- We distribute the filling cheese in the molds and bake 15-20 minutes until the filling sets. Afterwards, we put them in the fridge for an hour until they are totally cold.
- We unmold the cheesecakes and we prepare the ganaché. To do this, we place the chopped chocolate in a bowl and heat the cream in a saucepan (it should not boil). Once hot, pour the cream over the chocolate and let it rest for 5 minutes. Then we stir so that the melted chocolate and the cream mix well,
- Add the rest of the ganache ingredients, mix again and let it settle for a few minutes.
- We put a generous teaspoon chocolate in the center of each mini cheesecake.
- We distribute some chopped walnuts above and put it back in the fridge until serving time.